Karibu! The African Table TANZANIA & ZANZIBAR was an amazing travel adventure full of history, culture and community! One of my favorite experiences was on our visit to Mpoto Foundation Farm, where we harvested farm-fresh seasonal produce to cook an amazing farm-to-table feast for our guests and the local village!
This delicious savory stew was a major hit for all our friends at Mpoto Foundation Farm and was chock full of delicious fresh vegetables, creamy chickpeas and peanut butter, and fiery chiles! Enjoy this stew over coconut basmati rice or with delicious chewy chapati and spicy kachumbari! Chakula karibu!! You are welcome to eat at The African Table!
Enjoy this delicious peanut stew over coconut basmati rice or with delicious chewy chapati and spicy kachumbari! Chakula karibu!! You are welcome to eat at The African Table!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 25 minutes |
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Enjoy this delicious peanut stew over coconut basmati rice or with delicious chewy chapati and spicy kachumbari! Chakula karibu!! You are welcome to eat at The African Table!
|
Ingredients
Produce
- 1 medium eggplant
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 1 medium red onion
- 1 ea red chili
- 4 ea plum tomatoes
- 2 ea carrot
- 1 ea sweet pepper, green
- 2 ea limes
Packaged Items
- 4 tbsp peanut butter
- 1 can chickpeas organic preferred
- 1 cup coconut milk
- 1/2 cup roasted peanuts (optional)
Spices & Oil
- 1 tbsp Jambo Farm Masala Spice Mix (optional) or use 1/2 tsp cinnamon
- 1 tbsp curry powder preferred, Blue Mountain, hot
- 1 tsp Cayenne Pepper
- -- -- oil any preferred for sautéing (ie-vegetable, coconut, canola)
- -- -- Salt
Servings: people
Instructions
Prep the vegetables
- Prep Vegetables: Wash and dry all produce. Chop eggplant in medium-size cubes, about 1"x1". Place in medium bowl with Masala Spice blend, 1 tsp curry powder, a large pinch of salt and 1 tbsp oil, then toss to coat in the spices. Mince garlic, ginger root and red chili. Chop onions, tomatoes, carrots and sweet pepper. Roughly chop the cilantro. Slice limes in half and remove any seeds. (Limes in Tanzania have seeds!)
Sweat the vegetables
- In medium-large pot, heat up 3 tbsp of oil over medium-high heat. When oil is heated add the eggplant and sauté for 3-5 minutes. It will be par-cooked. Remove from oil. In the same pot, add minced garlic, ginger and chilis and stir until fragrant. Add the onions and continue cooking with a pinch of salt. Add the carrots, tomatoes, sweet peppers and eggplant and cook for 3 minutes.
- Important Note on Sweating Vegetables & Using Salt: Salt helps to release the flavor or juices from the ingredient. Notice- when sautéing onions, it gets softer and releases more liquid when salt is added, which is helpful when creating a base for a sauce. Use salt wisely and taste as you go to avoid over-salting! Note that I've indicated "a pinch" of salt where I find added salt to be a necessary step to release deep flavors and juices from the medley of fresh ingredients. **
Build the sauce
- Add peanut butter and remaining curry powder and stir well. Sauce will thicken immediately but stir well and cook for approximately 3 minutes. Add coconut milk, drained chickpeas, and 1 1/2- 2 cups of water and stir well. Cover and simmer on medium heat for 10-15 minutes, until sauce is slightly reduced.
Complete the Sauce & Serve!
- Stir in the cayenne pepper, lime juice , roasted peanuts and cilantro. Add 1 tsp salt or to taste, stir well and cook for additional 3 minutes. Serve on top of white rice and enjoy!!
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