Ingredients with Measurements:
- 2 cups of chopped Eru leaves
- 1 cup of peanut butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped tomatoes to the pot and sauté for another 2-3 minutes until the tomatoes are soft.
4. Add the chopped Eru leaves to the pot and stir until they are wilted.
5. Add the peanut butter to the pot and stir until it is well combined with the vegetables.
6. Pour the vegetable broth into the pot and stir until everything is well combined.
7. Season the stew with salt and pepper to taste.
8. Bring the stew to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the Eru leaves are tender.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 15g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- Spinach or kale can be substituted for Eru leaves.
- Chicken or beef broth can be substituted for vegetable broth.
- Almond or cashew butter can be substituted for peanut butter.
Variations:
- Add diced sweet potatoes or yams to the stew for extra flavor and nutrition.
- Add a can of chickpeas or black beans for extra protein.
- Add a tablespoon of curry powder for a spicy twist.
Tips and tricks:
- Stir the stew frequently to prevent the peanut butter from sticking to the bottom of the pot.
- Use a smooth peanut butter for a creamier texture.
- Add more broth if the stew is too thick.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the stew in a bowl with a spoon and garnish with chopped peanuts or fresh herbs.
Garnishes:
Chopped peanuts, fresh herbs, or a dollop of sour cream.
Pairings:
Serve the stew with rice, quinoa, or crusty bread.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the Eru leaves thoroughly to avoid any potential foodborne illnesses.
Food history:
Eru and Peanut Stew is a traditional dish from Cameroon, West Africa.
Flavor profiles:
The stew is creamy and nutty with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Region: West African