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Wednesday, August 3, 2016

African Groundnut Noodle Stew


Okay, this recipe isn't as weird or fusion as it sounds! Well maybe it is.  But I don't care because its delicious! Besides, there actually are some noodle dishes eaten in Africa.

I decided to recreate my African Groundnut Stew, and then at the last minute decided to throw in Kanten noodles (made from agar agar, and carb/calorie free).  Really it was just because I had the noodles and had forgotten about them and was really curious to give them a try.  To be honest, they have no taste and in a hearty dish like this, not much of a discernable texture either, so you can leave them out.  This stew is yummy on its own or served over rice, quinoa or millet.

I love the sweet, savoury, salty notes of this dish, and the different textures from the onion, collards, beans, and sweet potato.  So good! And it gets bonus marks for being packed with nutrition, protein, good fats and fibre.  Not to mention its free of sugar, gluten and completely vegan. 

African Groundnut Stew II

1 onion, diced
2 cloves garlic, minced
Chunk fresh ginger, peeled and finely chopped
1/2 cup cider vinegar
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt (or to taste)
Cayenne pepper, to taste (optional)
1/4 cup natural peanut butter
1 large bunch collard greens, washed and finely chopped
1 can black eyed peas, drained and rinsed
1 large (or 2 small) cooked, peeled and mashed sweet potatoes

200g kanten noodles, prepared according to package instructions

Over medium heat, cook onion, garlic, ginger and spices with vinegar in a large pot until onion is soft.  Add peanut butter, collard greens and black eyed peas and simmer until collards cook down.  Stir in sweet potato, adjust seasoning, add noodles, if using, and serve.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.