Tonight’s culinary adventure: (courtesy of Moosewood Restaurant Cooks at Home)

African Pineapple Peanut Stew

• 1 cup chopped onions
• 1 cup chopped onions
• 2 garlic cloves, minced or pressed
• 1 tablespoon vegetable oil
• 1 bunch kale or Swiss chard (4 cups sliced)
• 2 cups undrained canned crushed pineapple (20-ounce can)
• 1/2 cup peanut butter
• 1 tablespoon Tabasco or other hot pepper sauce
• 1/2 cup chopped fresh cilantro
• salt to taste
• crushed skinless peanuts
• chopped scallions

In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve [topped with scallions and crushed peanuts].

Serves 4, total time 35 minutes

Substitutions:

I didn’t have crushed pineapple, only cubed, so I tried to crush the pineapple with meat tenderizer. It was better than nothing, but I’d still suggest crushed if you have it. I also threw in one chicken breast, which I had sliced up and cooked with the onions and garlic. I used kale instead of Swiss chard and Frank’s hot sauce instead of Tabasco. For next time, I’d probably throw in an extra quarter cup of chopped onions, another clove of garlic, and maybe up the cilantro to 2/3 of a cup. This will keep the pineapple from dominating the stew too much. I served the stew over rice, but I think it’d be better over couscous or millet.

My Impression:

This is a great stew, hearty but fairly sophisticated. It also makes good leftovers if you thin it with some chicken broth (or probably with water or tomato juice as well, as the book recommends). It’s easy enough to throw together, and except for a couple of things you’ll have to pick up, like kale and maybe cilantro, it can be thrown together with stuff you’re likely to have around the house. I like that.

Hopefully over the course of the fall I’ll have the chance to try some more recipes and post more things on here. It’s all I can do to get ready for living in “Culinary House” when I return to Carleton. And who doesn’t like good food anyway?

Posted on September 22nd, 2004 by Lee
Tagged: Food