I wasn’t going to post tonight, but I simply had to! I think I’m addicted to this:
Nigerian Red Kidney Bean Stew with a Peanut Sauce – Itiakiet Stew
SOURCE: adapted from Madhur Jaffrey’s World Vegetarian
PREPARATION TIME: 5 min
COOKING TIME: 30 min
SERVES: 2 – 3 (as a main course)
1 can of red kidney beans (undrained)
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 – 5 Thai green chilies, chopped
2 1/2 tsp of ground cumin
1 can of chopped tomatoes
3/4 teaspoon of cayenne
1 1/2 tbsp lemon juice
1 1/2 tablespoons of peanut butter
2 teaspoons of sea salt
1. Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic and chilies. Stir and fry until the onions become translucent
2. . Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and a little water. Stir and then bring to boil. Then, turn the heat to the lowest setting and simmer gently, stirring occasionally, for 15 minutes.
3. While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add a little liquid from the beans, mixing as you add the water.
4. When the tomato mixture is finished cooking, pour into it the beans and and the peanut butter and stir. Bring to simmer, cover, and gently cook for 10 – 15 minutes.
It’s absolutely delicious served with some brown basmati rice, or with some bread.
Amazing! It’s a real winner! It takes very little time to make, it’s easy, inexpensive – and it tastes amazing! I am so happy I discovered this deliciousness! I loved it! The silkiness of the peanut butter was totally seductive and ultimately simply addictive! It was perfect with brown basmati rice. – Can you tell I really like this?😀 Go on, make it now!
I think I may try using a bit less peanut butter next time, to try and get a better balance between the peanut butter and the rest of the sauce.
Madhur says pinto beans can be used instead of red kidney beans. She likes to serve greens or green beans on the side.
This was my first attempt and even taste of African cooking other than Moroccan, so that was very exciting! I first saw this recipe over at Lisa’s blog, and then somewhere else, and then I got Madhur’s book from the library. The book is going straight to my wish list! The recipes are delicious, and the writing is very soulful and warm, so much that it’s hard to stop reading it.