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AFRICAN PEANUT STEW

This hearty delicious West African Peanut Stew will excite and comfort the pickiest of eaters. It is perfect for Vegans and Vegetarians and one can
add Chicken for additional protein if desired.

1 tbsp. olive oil Heat olive oil in 4 quart pan over
1 medium red onion, finely chopped medium heat. Add onion, bell peppers,
1 medium yellow bell pepper, chopped carrots, and celery; sauté until soft
1 medium orange bell pepper, chopped
1 jalapeno, chopped (optional) and translucent, about 5 min. Add
2 small carrots, chopped garlic, ginger and curry powder and
1 rib celery, chopped sauté until fragrant – about 1 min. Add
3 garlic cloves, minced tomatoes and bay leaf. Cook, uncovered
1 tbsp. curry powder about 3 minutes. Add broth and sweet
2 tbsp. fresh ginger, peeled and grated
1 can (14.5 oz.) diced tomatoes potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in
1 bay leaf edamame and peanut butter. Cook until thoroughly heated, about 2 minutes. Stir in
4 cups chicken or vegetable broth cilantro and spinach until is spinach wilted. Add salt and pepper. Serves 8.
1 sweet potato (12 oz.) – peeled
and cut into ½” pieces
1 ½ cup shelled edamame Recipe courtesy of Saskia Spanhoff, Cocha Restaurant.
¼ cup creamy or crunchy peanut butter
¼ cup cilantro, chopped
5 oz. choice fresh spinach, kale, swiss
chard, collard leaves, torn in bite
size pieces
½ tsp. salt
Coarsely ground pepper to taste
Garnish with grilled okra, toasted
peanuts, cilantro leaves, squeeze of lime
*can be served with brown rice or wild rice

VISIT BATON ROUGE

In Baton Rouge’s culinary scene, our local favorites are nothing short of amazing. From up-and-
coming innovators to hidden down-home gems, we strive to provide authentic cuisine that’s known
to be full of savory flavors that represent the eclectic culture of the South.
225-383-1825 | VisitBatonRouge.com
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