Friday, November 16, 2007

Cookin' a Little Nigerian

As I was scouting around for my vegetarian recipes for Thanksgiving, I ran into this blog Maninas: Food Matters. Oh, my goodness! I have to make this....very soon!

Nigerian Red Kidney Bean Stew with a Peanut Sauce - Itiakiet Stew

SOURCE: adapted from Madhur Jaffrey’s World Vegetarian
CUISINE: Nigerian
SERVES: 2 - 3 (as a main course)

1 can of red kidney beans (undrained)
Groundnut oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 - 5 Thai green chilies, chopped
2 1/2 tsp of ground cumin
1 can of chopped tomatoes
3/4 teaspoon of cayenne
1 1/2 tbsp lemon juice
1 1/2 tablespoons of peanut butter
2 teaspoons of sea salt

1. Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic and chilies. Stir and fry until the onions become translucent
2. Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and a little water. Stir and then bring to boil. Then, turn the heat to the lowest setting and simmer gently, stirring occasionally, for 15 minutes.
3. While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add a little liquid from the beans, mixing as you add the water.
4. When the tomato mixture is finished cooking, pour into it the beans and and the peanut butter and stir. Bring to simmer, cover, and gently cook for 10 - 15 minutes.
It’s absolutely delicious served with some brown basmati rice, or with some bread.

Verdict (what they say on the blog)
Amazing! It’s a real winner! It takes very little time to make, it’s easy, inexpensive - and it tastes amazing! I am so happy I discovered this deliciousness! I loved it! The silkiness of the peanut butter was totally seductive and ultimately simply addictive! It was perfect with brown basmati rice. - Can you tell I really like this? Go on, make it now!

Notes (from the blog)
I think I may try using a bit less peanut butter next time, to try and get a better balance between the peanut butter and the rest of the sauce.

Madhur says pinto beans can be used instead of red kidney beans. She likes to serve greens or green beans on the side.

This was my first attempt and even taste of African cooking other than Moroccan, so that was very exciting! I first saw this recipe over at Lisa’s blog, and then somewhere else . . .

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maninas: food matters said...

Hello Lylah!

Did you enjoy the dish?

Lylah said...

Hi there...I haven't made it yet, but am so excited to do so! Thanks for posting it. I LOVe to try to new things. So, where are you from? And, any other great suggestions?


Wendy said...

That sounds good!

Thanks for stopping by. I left a comment on your daughter's blog too. Looks like they are more than ready to run their 1/2.

Lylah said...

Hi Wendy...that's so kind of you. I'm awfully proud of her. I plan to cheer her on. blessings to you!

maninas: food matters said...

I'm from Zadar, Croatia, but I live in the UK with my British husband. I love trying out new things, too. I do have loads of other suggestions! Where do i start from? :) There's loads of stuff on my blog! For sth a little bit different, try any of my Indian recipes, or Catalan chickpeas with tomatoes and almonds (lovely!).

Lylah said...

Hi..thanks for writing back! I'll definitely recheck your recipes...especially the two you have mentioned! Thanks for the suggestions and blessings to you!

maninas said...

Hi Lylah!

Here's the link for Catalan chickpeas:

Lylah said...

Thanks for posting it! Blessings...