Tuesday I was invited to a hands-on art "show" at Spring Hill Elementary with Spring Hill Parks and Recreation. We decided to exhibit Visual and Culinary Arts.
Making our trail mix in baggies into "Butterflies" with colorful pipe cleaners.
And passed out recipes for a healthier Spring Hill, part of the governor's "Healthier Tennessee" initiative.
One of the recipes I've been wanting to try was the African Peanut Stew. Gosh! Doesn't that sound good?
African Peanut Stew
- 2 cups basmati rice
- 3 Tbsp vegetable oil
- 1 large white onion, diced
- 1 Tbsp minced ginger
- 6 garlic cloves, minced
- 2 pounds sweet potatoes, peeled and cut into chunks
- 1 15-ounce can of Ro-tel tomatoes
- 4 cups vegetable stock
- 1 cup crunchy peanut butter
- 1 Tbsp curry powder
- Salt and black pepper
- 4 cups turnip greens or swiss chard
- 1/4 to 1/2 cup of chopped cilantro
In a large dutch oven or stockpot, heat oil on medium and add onion, garlic, curry powder, and ginger. Cook until onion is wilted and soft. Stir occasionally.
While the onion is cooking, peel and cube sweet potatoes.
Add broth, sweet potatoes, Ro-tel tomatoes, peanut butter, and greens. Increase heat to medium-high and simmer for 20 minutes, until potatoes are fully cooked and greens wilted.
While the stew is simmering, prepare the basmati rice. I used my Instant Pot with 2 cups rice and 4 cups water set to the Rice setting (10 minutes).
Spoon 1/2 cup prepared rice into a bowl and ladle a cup of the stew on top. Top with fresh, chopped Cilantro. And Enjoy!!
However, if you don't care whether or not your stew is vegetarian, try chicken stock instead of veggie broth. And add cooked, cubed chicken to the stew.
But you can exchange the peanut butter (a legume) for almond or cashew butter (a nut), and you're good.