Daniel Tashian’s Spicy West African Stew

The Irish Times - Friday - The Ticket - - FILM - IN­GRE­DI­ENTS METHOD

1 lt low-sodium veg­etable broth 1 medium red onion, chopped 2 tb­sps peeled and minced fresh ginger 4 cloves gar­lic, minced 1 tsp salt 1 bunch kale, ribs re­moved and leaves chopped into 1-inch strips

¾ cup un­salted peanut but­ter (chunky or smooth)

½ cup tomato paste, or 1 cup canned crushed toma­toes

Sriracha hot sauce – use to taste but don’t hold back

¼ cup roughly chopped roasted peanuts, for gar­nish In a medium-sized stock pot, bring the broth to a boil. Add the onion, ginger, gar­lic and salt. Cook on medium-low heat for 20 min­utes.

Grab a bowl and com­bine the peanut but­ter and tomato paste, then trans­fer 1 to 2 cups of the hot stock to the bowl. Whisk the mix­ture to­gether un­til smooth, then pour the peanut -stock mix­ture back into the soup and mix well. Stir in the kale and sea­son the soup with hot sauce to taste. Sim­mer for about 15 more min­utes on medium-low heat, stir­ring of­ten. Serve over cooked brown rice if you’d like, and top with a sprin­kle of chopped peanuts.

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