Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice
A tasty variation on West African Peanut Stew.
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings 8
Ingredients
For the stew
- 2 cups chopped red onions
- 1 tablespoon peanut oil
- 1/2 teaspoon cayenne
- 1 teaspoon fresh ginger paste
- 1 cup carrot noodles
- 2 cups chopped sweet potatoes
- 4 cups vegetable stock
- 2 cups tomato juice
- 1 cup smooth peanut butter
- 1 cup chopped chives
- 2.5-3 lbs rump roast
For the rice
- 1 cup rice
- 3/2 cups water
- 1/2 tbsp ginger paste
- 1 tsp sugar
- 1 tsp salt
Instructions
For the soup
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Brown the rump roast in some peanut oil. Then set it aside on a platter.
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Saute the onions in the peanut oil until just translucent.
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Stir in the ginger paste
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Add the carrot noodles and saute a couple more minutes.
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Pour the onions and carrots into the slow cooker.
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Add the sweet potatoes to the slow cooker on top of the onions and carrots.
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Place the rump roast into the slow cooker on top of the vegetable mixture.
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Add the vegetable stock and tomato juice to the slow cooker.
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Cook on low for 6-7 hours.
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Remove the rump roast from the slow cooker and place it on a platter.
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Using two forks, shred the roast.
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Using a potato masher, mash up the vegetables in the soup.
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Add the cayenne pepper to the soup.
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Add the peanut butter to the soup and stir until smooth.
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Return the shredded roast beef to the soup.
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Cook on low for another half hour to an hour.
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Serve over rice and topped with plenty of chopped scallions or chives.
Recipe Notes
Adding more and different kinds of peppers to this soup can give it more heat and a more complex flavor. I play around with various sorts of red pepper and/or hot sauces. Always add these in the final hour of cooking, as they can turn bitter if cooked for a long period.
Adapted from Sundays at Moosewood Restaurant
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