A profoundly rich, creamy West African stew powered by a ground peanut base, simmered with root vegetables and hearty proteins.
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the chicken or beef in a large pot until browned, then remove.
In the same pot, sauté the onion until translucent.
Stir in tomato paste and cook for 2 minutes .
Whisk the peanut butter with a cup of warm broth until smooth, then add to the pot along with remaining broth.
Return the meat and add the sweet potatoes.
on low for 30-40 minutes until the oil separates to the top and meat is tender.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
