We pinned this recipe for West African Peanut Stew almost 5 months ago, but I rediscovered it last weekend while trying to plan my lunches for the upcoming week. This seemed like the perfect stew to cook up a big batch and eat throughout the week!
The original recipe was vegetarian, but I didn’t see the harm in adding a little chicken, and years of cooking for Jennie have trained me to cut out all spicy ingredients, so I nixed the hot sauce. Aside from those changes, this recipe came together almost perfectly. One tip: Don’t skimp on the fresh ginger! You can make this with dry, powdered ginger (as I did) but the end result will be missing an important element.
Even without the fresh ginger, this came together easily and has provided me with a week’s worth of delicious lunches that make my coworkers’ mouths water. What more can you ask for?
[addtoany] Yum