When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.
This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.
Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.
Find the Peanut Stew recipe after the jump.
1/4 cup roasted peanuts
1 tablespoon butter
1/2 white onion, diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 cup vegetable broth
1/4 cup peanut butter
1 serrano pepper, sliced (omit or substitute cayenne if heat-sensitive)
1 sweet potato, peeled and thickly julienned
2-3 Roma tomatoes, seeded and diced
Roughly crush or chop the peanuts.
Melt the butter in a saucepan over medium heat, add onion and garlic and cook until onion is soft, about 3 minutes. Add crushed peanuts and season with salt and pepper.
Add the stock and the sweet potatoes and bring to a boil. Once at a boil, turn the heat down to medium and stir in the tomatoes.
Stir in peanut butter until combined. Serve garnished with remaining peanuts, slices of serrano pepper and a piece of flat bread.
Find out which peanut butter brand Slashfood rated highest in our PB Taste Test.
What are your favorite uses for peanut butter? Let us know in the comments!