Don’t ask me why, but I’m always hesitant to share recipes that use specialty ingredients. I guess I want you guys all to have fair access to the food I make, but I think my egalitarian attitude has prevented far too many recipes from going on this blog.
Well, the buck stops here!
I was poking around on Pinterest and found this recipe for West African peanut stew. I was searching on behalf of La Petite Diva (my youngest daughter) because she has been vegetarian for about a year now and so I figure she’s committed enough for me to start thinking outside the box (she’s my culinarily adventurous child).
So when I went to make it I thought I had all the ingredients but I didn’t. And then in thinking about modifications, the inevitable happened. I started thinking “I wonder if this would be good if I added…” Yeah…I started playing with my food!
The result is REALLY yummy. Even though it’s got peanut butter, that’s not the dominant flavor here. It is noteworthy that this dish can be easily made with chicken (and if you’ve ever had Thai-style chicken skewers you can relate to the flavor of peanuts and chicken together) to bump up the protein. Just use my meat marinating technique to ensure tender chicken, grill it up and then add it into the recipe where I indicate below!
I served La Petite Diva hers over brown rice and mine over cauliflower rice. I like this! It’s tart, creamy and savory all at the same time. I love “eating outside the box!”
Here are some outtake pictures: