Barbara is one of the most renowned chefs in West Africa and a master of her craft. Fran is a food writer and historian who grew up in America and married a Ghanaian man, spending the years since then living and studying in both countries. So for this dish I turned to my local library and checked out The Ghana Cookbook by Fran Osseo-Asare and Barbara Baëta. I’m having a bit of trouble finding reliable research for the history of my #GentGoesGlobal recipes (aka articles not behind academic paywalls and information not just from other blogs). Since I like my food hotter than my husband, I seasoned my portion with a simple jalapeño sauce I had that added a great acidity that cut through the fat of the peanut butter. I used a single seeded jalapeño, which didn’t provide much heat at all, but you can use a hotter pepper or finish your dish with hot sauce at the end. I used turnip greens because that’s what I had on hand, but any of them that you prefer would be fine (you can also omit them, but I love the punch of color and nutrients that they add).Īs for spice, there are a wide variety of spice levels you can use with this dish. As for the greens that you use, most recipes I found online suggested collards or kale. I am excited, however, to make this recipe next summer when the okra starts coming up again, because I really think it would add a silkiness to the stew like it does my Okra Curry. As okra is out of season right now, I stuck to sweet potatoes, and skipped the eggplant because my husband isn’t a fan. You can add whichever vegetables you want, such as sweet potatoes, eggplant, and okra. As such, it’s best to use natural, unsweetened peanut butter, so you can get as authentic of a flavor as possible. This is a substitution for a ground peanut paste that would be used traditionally. They quickly became a reliable source of protein and fat, and are used in soups, stews, and sauces.įor today’s peanut stew, we are using peanut butter to thicken and flavor our dish. Peanuts (or groundnuts, as they are often called) were first introduced to the Gold Coast in the late 17th century. Interesting how one of the most heinous institutions in human history is responsible for so much agricultural spread. Instead, they were brought to West Africa by European slave traders from South America, then in turn brought via the slave trade to North America. Something that surprised me in my research is that peanuts – a staple food in both West Africa and the Southern US – don’t originate in either of those places. Featuring nutrient-rich greens, hearty vegetables like sweet potato, and filling carbs like fufu, you can easily fill up on a West African meal without touching an animal. And while there are plenty of recipes in the cuisine for meat-lovers, West African food is fantastic for vegetarians. I assumed chicken and goat would be found in almost everything. When you look at the cuisines of the world – from American to Eastern European to Brazilian – it can be easy to see how meat-heavy they are. What drew me to this recipe is that it’s perfect for vegetarians and vegans. After doing a lot of research, I ended up deciding to place it with Ghana, as most variants found online come from Ghanian bloggers. Like many dishes in West Africa, peanut stew is contested in where it comes from. I looked at a map of the world and realized not only was my #GentGoesGlobal series Euro-centric, but I had no idea where to start expanding into Africa. One area that is lacking in my music, food, and general cultural knowledge is Africa. But I’m always cognizant that I don’t know everything, and that there are infinite ways to expand my knowledge of the world. I try to make sure artists and authors from around the world are in my music and home libraries. I majored in international studies in college. I am a religious follower of the Eurovision Song Contest (as those that follow me on Twitter can attest to). I am very passionate about the cultures of the world.
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