“Aromatic Gluten-Free Ghanaian Peanut Stew with Plantains and Coconut Rice”

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup uncooked jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup roasted peanuts
• 1/2 cup tomato paste
• 2 ripe plantains, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground cayenne pepper
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a medium saucepan, combine the rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until cooked through, about 18 20 minutes.
2. In a blender or food processor, combine the roasted peanuts, 1/4 cup coconut milk, tomato paste, ginger, paprika, cayenne pepper, and salt. Blend until smooth, adding more coconut milk as needed to achieve desired consistency.
3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
4. Pour the peanut sauce into the skillet with the onions and garlic. Add the remaining coconut milk and bring the mixture to a simmer. Cook for 10 12 minutes, stirring occasionally, until the sauce has thickened.
5. Add the sliced plantains to the skillet and cook for another 5 minutes, or until they are tender and slightly caramelized. Season with salt to taste.
6. To serve, divide the coconut rice among four plates, top with the peanut stew and plantains, and garnish with fresh cilantro.

Chef’s Insight

Using ripe plantains adds natural sweetness and a delicious contrast to the savory peanut sauce.

Notes

Be sure to use ripe plantains for optimal flavor and texture.