Groundnut Stew

When I was home for Thanksgiving in Wisconsin, one of the first meals I ate was this Groundnut Stew at my mama's house. It was one of the most amazing soups I have ever eaten. It has such a full flavor with some sweet and some heat. My mom learned to make it at a cooking class where she learned to make a handful incredible of soups. I ate it for multiple meals and as soon as it was gone, I dreamed of making more. I loved this soup. My mama has a special touch though, mine fell a bit short of hers.

This stew is also called African Peanut Stew. I found versions that used chicken, okra, cabbage, carrots, etc.  The stars in this version were the sweet potatoes, poblano peppers and peanut butter. The following quantities will make a full pot of soup. Again, I made a large amount of stew for multiple meals and to freeze for a later date.  Next time I will add more peanut butter and more peppers for a bit more spice.

Groundnut Stew
Ingredients:
4 large sweet potatoes, peeled and cubed
1 (very) large onion, chopped
3 garlic cloves, diced
4 cups vegetable broth
2 cans diced tomatoes
2 poblano peppers, blackened, skins and seeds removed, chopped
2 cans small beans (I used Aduki and Great Northern Beans)
3 Tablespoons of peanut butter (I used crunchy)
1.5 Tablespoon Ginger, grated
1 Tablespoon Cumin
Salt & Pepper
Peanuts, chopped, for garnish
Cilantro, chopped, for garnish
Slice of lime, for garnish

Instructions:
Preheat oven to 400 degrees. Rub whole poblano peppers with olive oil and place on a cookie sheet. Roast in oven for about 15 minutes or until both sides of the peppers have blackened.  Once peppers have cooled, remove skins and seeds, chop.

Peel and cut sweet potatoes into bite size cubes. Cook sweet potatoes in a fry pan with a bit of olive oil on low heat. Cook until slightly soft (they will continue to cook in the soup!).

In a large soup pot, saute onions and garlic until translucent. Add the vegetable broth, diced tomatoes, poblano peppers, ginger and cumin. Stir to combine.

Add beans and sweet potatoes. Simmer until all is heated and sweet potatoes are soft.

Using a coffee mug, remove a cup full of broth and mix in peanut butter. Melt. Pour mixture back into the soup pot.

Salt and pepper to taste.

Top the bowl of stew with chopped peanuts, cilantro and a slice of lime. Enjoy! Please let me know if you make (any version!) of this stew!

I need to only take photos in my dining room, the lighting is so terrible in my kitchen. I also need to learn how to edit photos!