Spicy Peanut Stew
December 5, 2019
Spicy Peanut Stew
Ingredients
- 2 dry chili peppers
- ¼ teaspoon dry parsley flakes
- ½ teaspoon dry onion flakes
- ½ teaspoon dry garlic flakes
- ¼ teaspoon dry coriander
- 1 cup dry vegetable powder
- 1 teaspoon dry chili powder
- ¼ teaspoon Hungarian paprika
- 6 cups water
- 2½ pounds spinach stems removed
- 3 tablespoons vegetable oil
- ½ onion chopped
- 1 Scotch Bonnet pepper seeded and minced
- 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
- ½ cup crushed blister-fried Baker Peanuts or 1/2 cup Cajun-dusted crushed peanuts
Instructions
- Mix above soup base ingredients (first 9) in a large pot and bring to a boil. Cover partially and simmer 25 minutes. 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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Notes
Find this recipe and more just like it in Eat & Explore North Carolina. Order your copy today!