Groundnuts are, technically, not nuts at all. They are legumes, growing in pods underground, rather than high in the air on trees.
Also technically, this protein-rich stew isn’t made with African groundnuts at all, but rather with their close cousin, the peanut. But legume or nut, African or American, the end result is a delicious stew that can handle multiple adaptations — up the spice level if you wish, or add okra, or more tomatoes. The fundamental earthy, rich flavor endures.
Tips
You can substitute 3 medium fresh tomatoes for the canned.
My favorite sweet potato is the garnet yam.
Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. [email protected]
African groundnut stew with tofu
Prep: 40 minutes
Cook: 30 minutes
Makes: 6 servings
14 to 16 ounces extra firm tofu, cut into 1/2-inch slices
3/4 teaspoon paprika
2 tablespoons peanut oil, plus more if needed
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2 teaspoons soy sauce
1 medium onion, chopped, about 2 cups
2 cloves garlic, minced
2 medium sweet potatoes or yams, peeled, cut in 1/2-inch dice, 5-6 cups
1/2 green cabbage, thinly sliced, about 2 cups
1 can (28 ounces) crushed tomatoes, with juice
1 cup apple juice
1 tablespoon ginger, grated
2 teaspoons ground coriander
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 cup each: chopped cilantro, creamy peanut butter, chopped roasted peanuts
1 handful arugula
1. Press tofu firmly between cloth or paper towels. Sprinkle all sides with paprika. Heat 1 tablespoon peanut oil in a Dutch oven over medium heat. Brown tofu, about 7 minutes. Add more oil, if needed. Flip tofu; brown second side, about 5 minutes. Sprinkle both sides with soy sauce. Transfer tofu and any pan scrapings to a plate.
2. Add remaining 1 tablespoon peanut oil to Dutch oven. Add onion; cook, stirring occasionally, until it begins to become translucent, about 5 minutes. Add garlic; cook, about 1 minute. Stir in sweet potatoes, cabbage, tomatoes with juice, apple juice, ginger, coriander, salt and cayenne. Cover; simmer until sweet potatoes are tender, about 20 minutes.
3. Transfer a cup of the liquid to a medium bowl. Whisk in the peanut butter until smooth and combined; add back to the pot. Cut the tofu into 1-inch squares; stir into the pot with the cilantro. Serve as is or over brown rice, if you like; garnish with the peanuts and arugula.
Nutrition information per serving: 421 calories, 27 g fat, 4 g saturated fat, 0 mg cholesterol, 35 g carbohydrates, 19 g protein, 910 mg sodium, 8 g fiber