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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

  1. Brown the rump roast in some peanut oil. Then set it aside on a platter.
  2. Saute the onions in the peanut oil until just translucent.
  3. Stir in the ginger paste
  4. Add the carrot noodles and saute a couple more minutes.
  5. Pour the onions and carrots into the slow cooker.
  6. Add the sweet potatoes to the slow cooker on top of the onions and carrots.
  7. Place the rump roast into the slow cooker on top of the vegetable mixture.
  8. Add the vegetable stock and tomato juice to the slow cooker.
  9. Cook on low for 6-7 hours.
  10. Remove the rump roast from the slow cooker and place it on a platter.
  11. Using two forks, shred the roast.
  12. Using a potato masher, mash up the vegetables in the soup.
  13. Add the cayenne pepper to the soup.
  14. Add the peanut butter to the soup and stir until smooth.
  15. Return the shredded roast beef to the soup.
  16. Cook on low for another half hour to an hour.
  17. 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