Gambian-Style Spiced Peanut Stew
with Sweet Potato, White Beans, Rice & Cilantro
In honor of Black History Month, this vibrant vegan stew was inspired by the Gambian comfort staple domoda. Sweet potato and cannellini beans simmer in a spiced tomato broth brimming with peanuts, ginger, and warm spices for a cozy, hearty dish. Serve over fluffy white rice and garnish with cilantro and toasted peanuts, and savor this memorable meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Chili Flakes
1 unit
Onion
1 unit
Cannellini Beans
1 unit
Crushed Tomatoes
1 thumb
Ginger
1 unit
Peanut Butter
(Contains Peanuts)
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 unit
Sweet Potatoes
¼ ounce
Cilantro
1 teaspoon
Garam Masala
¾ cup
White Rice
1 teaspoon
Cumin
1 ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, using a heavy-bottomed pan, finely crush peanuts in their bag. Halve, peel, and thinly slice onion. Peel and mince or grate ginger. Trim and quarter sweet potato lengthwise; slice crosswise into 1⁄2-inch-thick quarter-moons.
• In a small bowl, combine garlic powder, thyme, cumin, garam masala, 1 tsp sugar, 2 tsp salt, and pepper (2 tsp sugar and 4 tsp salt for 4 servings).
• Heat a large dry pot over medium heat. Add peanuts; toast, stirring frequently, until fragrant and lightly browned, 1-2 minutes. Carefully transfer 2 tsp peanuts (4 tsp for 4 servings) to a second small bowl for serving. • Add a large drizzle of oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato, and spice blend until everything is thoroughly coated. Cook, stirring frequently, until onion is slightly softened and translucent, 5-7 minutes (if pan seem dry, add another drizzle of oil). • Stir in crushed tomatoes, beans and their liquid, half the peanut butter, and 2 cups water (all the peanut butter and 4 cups water for 4 servings). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until stew begins to thicken, 20 minutes.
• Meanwhile, pick cilantro leaves from stems. • Once stew has cooked 20 minutes, increase heat under pot to medium. Cook, uncovered, stirring occasionally, until stew is thickened, 10 minutes more. Turn off heat. Taste and season with salt, pepper, and as many chili flakes as you like.
• Fluff rice with a fork. • Divide rice and stew between shallow bowls in separate sections. Garnish with cilantro leaves and reserved peanuts (if you like things spicy, sprinkle with any remaining chili flakes!). Serve.
