Ghanaian Vegetarian Peanut Stew and Plantain Rice Delight

Allergens

Peanuts, soy (from vegetable broth)

Ingredients

• 1 cup uncooked long
• grain rice 2 cups water 1 tablespoon vegetable oil 1 medium onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon minced ginger 1 tablespoon minced garlic 1/2 cup smooth peanut butter 1 cup vegetable broth 1 can (15 oz) diced tomatoes 1 cup frozen mixed vegetables Salt, to taste Black pepper, to taste 3 ripe plantains Cooking oil, for frying

Instructions

1. Prepare the jollof rice: In a saucepan, combine the rice and water bring to a boil. Reduce heat, cover, and simmer for about 18 minutes until tender and all liquid is absorbed. Set aside. Heat oil in a large skillet over medium heat. Add onion, bell peppers, ginger, and garlic cook for 5 minutes until softened. Stir in the peanut butter, vegetable broth, diced tomatoes with their juice, and mixed vegetables. Bring to a simmer and cook for about 10 minutes or until the sauce thickens. Season with salt and pepper as desired. While the stew simmers, peel and slice the plantains into 1/2 inch rounds. Heat oil in a frying pan and fry the plantain slices until golden brown on both sides drain on paper towels. To serve, spoon jollof rice onto plates or bowls, top with generous portions of peanut stew, and garnish with fried plantains.

Chef’s Insight

The combination of flavors and textures will transport you to West Africa with every bite.

Notes

This recipe can be easily doubled to serve more guests or for meal-prepping throughout the week.