African Groundnut Stew - Guest Blog - Veronica

African Groundnut Stew

1Tbsp olive oil
1 medium size yellow onion, diced
2 garlic cloves, minced
1 or 2 hot or mild chiles
1 ½ tsp peeled and grated fresh ginger
½ Tbsp light brown sugar
¾ tsp ground cinnamon
¼ tsp ground cumin
1 ½ lbs winter squash such as butternut or buttercup, seeded, peeled, and cut into bite-size cubes (about 3 ½ cups)
1 ½ cups water
¼ cup creamy natural peanut butter
Salt and freshly ground black pepper
1 ½ cup cooked black-eyed peas or one 15oz can, drained and rinsed
½ cup chopped unsalted roasted peanuts

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5min. Stir in the garlic, chiles, ginger, brown sugar, cinnamon, an dcumin and cook for 1min. Add the squash and stir to coat with the spices. Add 1 ¼ cup of the water and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Put the peanut butter in a small bowl in slowly add the remaining ¼ cup water, stirring until smooth. Stir the peanut butter mixture into the stew, cover, and simmer for 20min. Add black-eyed peas and peanuts and simmer an additional 10min. Can be served over rice.