African peanut stew (domoda)
Ragout and stew
This stew features seasonal Summer vegetables, perfect for using up or enjoying the bounty of a mid-summer CSA or farmer's market. This soup is hearty, rich, but not overly so. It is filling, and makes for wonderful leftovers-great for entertaining guests during the week. This soup also freezes very well. If using fresh tomatoes, do not bother with peeling and seeding; simply puree the soup base with an immersion blender or conventional blender. Otherwise, use a high-quality jarred or canned tomato (crushed or diced). Warming, spicy and full of flavor, this soup is a hit by itself, atop white basmati rice or whole grain cous cous. Also excellent with toasted slices of whole grain bread, rubbed with a garlic clove. Either way, be certain to serve this soup with lots of roasted, chopped peanuts, cilantro and lime wedges. The recipe was adapted from thedaringgourmet.com (Gambian Peanut Stew), saveur.com (African Peanut Stew), and the OhSheGlows cook book's version of African Peanut Stew. Be sure to use natural peanut butter: the only ingredients should be peanuts (with or without salt). Or, if you are ambitious, use homemade peanut butter for an even better flavor! Enjoy.
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