EAT!
Eating from the garden this month: Apples, Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Radishes, Spinach, Winter Squash, Radishes, Turnips
Peanut Okra Stew
Peanut Okra Stew recipe from Sarah Lockman who enjoys teaching others to cook, especially with recipes that educate, please, and satisfy us. She also has an interest in the cuisine of the Southeast U.S., particularly those culinary roots that originate in West Africa.
INGREDIENTS
2 medium onions diced
¼ cup of minced fresh ginger
1/8 cup of minced fresh turmeric
5 cloves of garlic minced
1 tsp each salt, coriander, cinnamon, fenugreek, and cumin
¼-1/3 cup of vegetable or canola oil
1 cup of unsalted peanut butter (chunky or smooth)
1 can of tomato paste
2 cups of canned tomatoes with juices
1 quart of water
1 quart of okra sliced
Hot sauce, chili sauce
Roughly chopped peanuts for garnish
Cilantro/rue
PREPARATION
1. In a medium Dutch oven or stock pot, heat oil. You will need enough oil, but just enough to cover bottom of pot. We are not deep fat frying here! Add onion, ginger, turmeric, garlic and salt and spices. Cook on medium-low heat for 20 minutes, stirring often.
2. Add the peanut butter, tomato paste, and tomatoes, being sure to whisk ingredients into the mix. Then add 4 cups of water whisking until smooth. Bring to a boil and reduce to simmer. Stir in the sliced okra and season the soup with hot sauce to taste.
3. Simmer for about 15 minutes on medium-low heat, stirring often. Top with a sprinkle of chopped peanuts and herbs.
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact stacy.smith@athensclarkecounty.com to learn more!
|