Spicy Peanut Stew Recipe

Spicy Peanut Stew

2 dry chili peppers
1/4 teaspoon dry parsley flakes
1/2 teaspoon dry onion flakes
1/2 teaspoon dry garlic flakes
1/4 teaspoon dry coriander
1 cup dry vegetable powder
1 teaspoon dry chili powder
1/4 teaspoon Hungarian paprika
6 cups water

Mix above soup base ingredients in a large pot and bring to a boil. Cover partially and simmer 25 minutes.

2 1/2 pounds spinach, stemmed
3 tablespoons vegetable oil
1/2 onion, chopped
1 Scotch Bonnet pepper, seeded and minced (careful, this one is hot!)
6 large scallions, coarsely chopped
4 large garlic cloves, minced
2 large sprigs thyme
1 large green bell pepper, diced
1 tablespoon minced fresh ginger
1 teaspoon ground allspice
Salt and freshly ground pepper
1/2 cup crushed, blister-fried Baker Peanuts or 1/2 cup Cajun-dusted crushed peanuts

Heat saucepan. Rinse spinach; add handfuls to saucepan and wilt. Transfer to food processor and coarsely purée. In the same pot, heat the oil. Add onion, Scotch bonnet, scallions, garlic, thyme, bell pepper, ginger and allspice. Cover and cook until vegetables are softened. Add the above soup base and bring to a boil. Cover partially and simmer 25 minutes. Add spinach purée and simmer 5 minutes. Discard thyme and dried chili peppers. Season Spicy Peanut Stew with salt and pepper to taste and serve with crushed peanuts.

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Bakers’ Southern Traditions


Spicy Peanut Stew Recipe from:

Eat and Explore North Carolina Cookbook and Travel Advisor
Eat and Explore North Carolina

Also try : Strawberry Cake

Free recipes ©: Great American Cookbooks

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