Spicy West African Greens & Peanut Stew

Photo: Tasty Trix

Ingredients

3 bunches of greens - any will do - spinach, collards,

2 smalls large or 3 habanero or Scotch bonnet peppers, minced, stems and seeds removed

7 cups canned plum tomatoes, chopped, plus about a of the tomato juice

1 medium very large or 2 white or yellow onions, chopped

1 vegetable bouillon cube

1/2 cup creamy peanut (groundnut) butter - no salt or 1 package unseasoned seitan, chopped into shredded "stew meat" sized pieces

4 tablespoons peanut oil

salt, pepper, and ground hot red pepper to taste

Preparation

In a large stockpot, saute the onions over medium heat in the peanut oil until they're just starting to brown; about 15-20 minutes.

Add the habanero peppers and saute for another 5 minutes.

Add the wet greens and stir well; put the lid on the pot for about 5 minutes to allow the greens to wilt in the steam.

Next add the chopped tomatoes, tomato juice, and vegetable bouillon cube. If necessary, add a little water until the greens are just covered in liquid - but not too much. You're making stew, not soup.

Add a few pinches of salt and pepper. Taste the broth - if it's not hot enough for you, add a pinch or two of powdered hot pepper. If it's too hot at this point, don't worry - the peanut butter will offset the heat somewhat.

Bring the heat down to a simmer and cook until the greens are tender.

Meanwhile, mix the peanut butter with a couple of tablespoons of hot water. Once the greens are tender, add this mixture, along with the seitan, to the stew.

Simmer gently for another 15-20 minutes; taste and adjust the salt, pepper, and hot pepper to your taste.

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About

Typically, this dish would include fish or stew meats - I used seitan, and it was delicious. This stew doesn't require you to be exact - play around and adjust the amounts to you liking.