Passport & Plate - Peanut Butter Shrimp with Okra and Sweet Potatoes
Ghana | Friday, March 6, 2015 | 5 photos
Ingredients
• 1 lb fresh or frozen shrimp
• 2 tablespoons of coconut oil (olive oil is also fine)
• 3 fresh tomatoes, chopped coarsely
• 2 garlic cloves chopped
• 2 onions, chopped coarsely
• One cup of fresh or frozen chopped okra (if using fresh, cut off the top hat part, and chop into three or four pieces depending upon the length)
• 2 medium to large sweet potatoes,
• 4 cups of water or vegetable broth
;• 1 tablespoon of fresh ginger, grated (powdered ginger is also fine)
• 6 tablespoons of peanut butter
• 1 tablespoon of tomato paste
;• 1-2 fresh green chilies (or 1 teaspoon of red pepper flakes; optional depending on if you like spicy food)
• Salt and black pepper to taste
How to prepare this recipe
1. Put the coconut oil (olive oil is also okay) into a large stewpot and let it start to heat. When it is hot, add the onions, garlic, ginger, green chili (if using) and let the vegetables simmer until translucent, about 8 to 10 minutes
2. Add the chopped tomatoes stir and let it simmer for about five more minutes so that the tomatoes start to get soft
3. Add the water or broth to the pot along with the sweet potatoes, and let the mixture simmer for another 10 minutes, stirring intermittently
4. Take a cup of the hot broth out of the pot and put in a bowl or heatproof measuring cup. Add the tomato sauce and peanut butter and stir so that all ingredients are blended to a smooth sauce like consist consistency. Pour this back in the stewpot. Let the stew simmer for another 15 minutes.
5. Add the okra. Let the stew simmer for another 10 minutes. Add the shrimp and let simmer for five more minutes until the shrimp or fully cooked. Cook slowly and steadily, do not allow the stew to boil
6. Serve over brown rice. For a heartier meal, serve over fufu, farro, polenta or grits
The story behind this recipe
Stews made with peanuts, or groundnuts as they are also called, are found all across the African continent, from Ghana to Uganda. The most common ingredient seem to be peanuts or peanut butter and tomatoes as a base with an endless variety of potential meats and vegetable additions. I have had groundnut stew with Chicken in Ghana and Fisashi in Bemba, in South Africa, a version with spinach, meat and crushed groundnuts. I fell in love with “peanut butter chicken” the first time I had it in Ghana while in college and looked for it on the menu whenever I found an African restaurant. But it never crossed my mind to make it. Until one Thanksgiving in 1993, I was invited for a potluck Thanksgiving dinner with vegetarian friends in Evanston, Illinois. I was not vegetarian, and no idea what we might eat at a vegetarian thanksgiving meal. To my surprise, the primary main dish was meatless groundnut stew with sweet potatoes. I was delighted and full of questions. The hostess had made it form an African cookbook she had picked up along the way. A week later, I received a package in the mail from her with a letter and the cookbook. She said “this dish seemed to bring you so much joy, I felt you needed to have this cookbook.” The cookbook had recipes for seven or eight different types of groundnut stews, some with spinach, bitter leaves, eggplant, or mushrooms, some served it with different grains such as fufu or brown rice. It's an ultimately customizable dish. And it became my signature dish requested by friends for potlucks, baby showers and informal dinner parties. I've probably made it more than 50 times since the early 90s. At some point, I began to wonder why I had never seen versions with seafood, and started working on this recipe. I like the shrimp because it makes it a lighter dish, and the shrimp really soak up the flavors. And the African cookbook from my friend started me on the habit of buying cookbooks. I love cookbooks! However, they are mainly for ideas. I never make a recipe exactly as it's written; every time I make it I'll try something different until I settle what makes the most sense to me. Like this recipe.
