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.

Ingredients

  • 1lb of thinly sliced elk
  • 1 red bell pepper
  • 1 habanero or scotch bonnet (seeds removed)
  • .5 a can of crushed tomato
  • 2 thumb sized lobes of ginger (peeled)
  • 1 large onion
  • 1 bunch of cilantro/span>
  • 2 cups game stock
  • Roasted peanuts for garnish
  • Neutral cooking oil
  • Salt and Pepper

Instructions

  1. In a heavy bottomed pot or dutch oven brown elk in oil. Season with salt and pepper.
  2. 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.
  3. 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).
  4. 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.
  5. Garnish with minced cilantro and roasted peanuts. Serve as a stew or serve atop rice, fonio, sweet potatoes, or cous cous.
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