![]() ![]() Put the peanut butter into a small mixing bowl and add ½ cup hot water, stir to blend the peanut butter into a smooth paste, and add to the soup. Add red tomatoes, green tomatoes, frozen corn, and, chicken breast to slow cooker. ![]() Add the tomato paste and sauté over low heat, 3-4 minutes. Season chicken breast with 2 tsp of garlic powder and 1 tbsp of seasoning salt. In a heavy bottomed soup pot, heat the peanut oil. Add okra and greens and simmer for 5 minutes. Place 2 c water, chicken breast pieces, half of the diced onion, and the ginger in a medium pot. Add the spices and simmer for 15 minutes. Add the sweet potato, along with 5 cups of water. Add chicken cook until browned on all sides. Stir everything to dissolve the peanut butter, and cook the stew uncovered for another 10 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Heat oil in large saucepot or Dutch oven on medium high heat. Now you add the okra, kidney beans, peanut butter, and salt to the stew. Add the tomatoes, and cook for a few minutes until the tomatoes start to break down. Directions: Season chicken with salt and pepper. Add the remaining tablespoon of oil and then the eggplant, saute for another 5 minutes. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Sauté onion in one tablespoon of oil for 5 minutes, until softened. Add the tomato paste, chilies, peanut butter and stir to combine. Serve with white rice if you like.ġ Asian eggplant, skin on, diced, about 2 cupsġ large sweet potato, diced, about 2 cupsĢ0 fresh okra, sliced, or 1 ½ cups frozenĤ cups Swiss chard, chopped, about ½ bunch The peanut butter stirred in at the end really brings all the components of the stew together. In about 30 to 40 minutes you’ll be sitting down to a delicious, comforting stew. Reduce to medium heat and add in okra and carrot. Add the remaining black pepper, salmon and whole crayfish and dry pepper. Bring to another boil then add the okra and reduce the heat. Meanwhile, bring 3 cups of vegetable stock to boil in a large saucepan. once the tomatoes is almost reduced, add the meat water (please eye ball how much you use). Take half of the cooked pumpkin and blend it with coconut milk and peanut butter until smooth sauce has formed. This is a wonderful vegetarian stew that is so easy to make. Roast chunks of pumpkin for 30 minutes or until soft. ![]()
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