Global | Blog | Editorial Policy

West African Peanut Elk Stew

<p><span id="docs-internal-guid-8ea8ea1d-7fff-fc4a-cc93-c9e2535f0945"><span style="background-color:transparent; font-family:arial; font-size:11pt; font-variant-east-asian:normal; font-variant-numeric:normal; vertical-align:baseline; white-space:pre-wrap">Peanut or groundnut stew is a popular dish found in many West African countries with countless regional variations. You’ll find differences in preparations and the accompanying starch (rice, yams, fufu etc), but most versions will feature a savory, hearty stew that includes tomatoes, peppers, peanuts and some type of meat. My version uses venison, in particular the elk I got while hunting in Utah. This is a simple to put together, one pot meal, fitting for a cold day at the end of winter. Perfect for sharing with friends and family as a vehicle to relive stories about and lessons learned from the hunt.<img border="0" src="https://cdn.sitkagear.com/cd/image-library/13282/image.jpg?w=1000&amp;h=667&amp;v=20220222140208"></span></span></p>

<h2>Ingredients</h2>

<ul style="font-size: 12px; font-weight: 600; letter-spacing: .125rem; text-transform: uppercase; line-height: 2; max-width: 50rem; padding-left: 1rem; color: #000">
	<li><span>1lb of thinly sliced elk</span></li>
	<li><span>1 red bell pepper</span></li>
	<li><span>1 habanero or scotch bonnet (seeds removed)</span></li>
	<li><span>.5 a can of crushed tomato</span></li>
	<li><span>2 thumb sized lobes of ginger (peeled)</span></li>
	<li><span>1 large onion</span></li>
	<li><span>1 bunch of cilantro/span&gt;</span></li>
	<li><span>2 cups game stock </span></li>
	<li><span>Roasted peanuts for garnish</span></li>
	<li><span>Neutral cooking oil</span></li>
	<li><span>Salt and Pepper</span></li>
</ul>

<h2>Instructions</h2>

<ol>
	<li>
	<div><span style="font-size:12px">In a heavy bottomed pot or dutch oven brown elk in oil. Season with salt and pepper.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">While meat is browning combine peppers, ginger, onion, tomato and half of the cilantro in a food processor and puree. If the mixture becomes too thick, thin with stock or water.</span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Once meat is browned add your pureed veg and the rest of the stock to the pot. Bring to a boil, then reduce heat and cover with the lid on until meat is tender (approx 45 minutes). </span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Add peanut butter and stir to incorporate. Simmer for a few more minutes, add a bit of water if too thick, taste and adjust salt and pepper as needed. </span></div>
	</li>
	<li>
	<div><span style="font-size:12px">Garnish with minced cilantro and roasted peanuts. Serve as a stew or serve atop rice, fonio, sweet potatoes, or cous cous. </span></div>
	</li>
</ol>


Peanut or groundnut stew is a popular dish found in many West African countries with countless regional variations. You&amp;#8217;ll find differences in preparations and the accompanying starch (rice, yams, fufu etc), but most versions will feature a savory, hearty stew that includes tomatoes, peppers, peanuts and some type of meat. My version uses venison, in particular the elk I got while hunting in Utah. This is a simple to put together, one pot meal, fitting for a cold day at the end of winter. Perfect for sharing with friends and family as a vehicle to relive stories about and lessons learned from the hunt.

CONTACT

SERVICE

COMPANY