"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Groundnut Stew Recipe

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This recipe for Groundnut Stew, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Klassen
Added: Wednesday, August 6, 2008


6 oz. lamb stew meat
6 oz. pork stew meat
2 tbsp. peanut oil
1 large onion
1 large green pepper
1 c. chopped tomatoes
4 c. cubed eggplant
2 c. water
1/2 c. fresh or frozen sliced okra
1/2 c. creamy peanut butter
1 tsp. salt
1/2 tsp.pepper
Hot cooked rice

Cut meat into 1/2 inch pieces. In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes cut into wedges; cover and process until blended.

In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until vegetables are tender. Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, for 10 minutes or until heated through. Serve with rice. Yield: 7 servings.




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