DOVI: ZIMBABWEAN PEANUT STEW

DOVI: ZIMBABWEAN PEANUT STEW

Zimbabwean Peanut Stew in olive oil and peanut butter.


INGREDIENTS

2 cups of Tastic Rice

2 tablespoons olive oil

2 onions, chopped

4 garlic cloves, minced

3 tablespoons of Nando's Peri Peri Sauce Hot Sauce 

2 red chilli peppers, sliced thinly

1 cup Black Cat Peanut Butter Smooth 

4 cups vegetable stock

1 7 oz can of tomato paste

1 teaspoon cayenne pepper

4 carrots, chopped

1 cup okra, whole  (Can substitute with Parsnip, Eggplant, Zucchini, Green Beans or another vege. If substituting you may have to add some cornflour to help thicken the sauce)

2 cups of spinach

Optional - Beef or Chicken

Salt and pepper


INSTRUCTIONS

Stage 1 – Create Peanut Stew Base

  1. Take a large pot over medium-high heat and add your olive oil
  2. Once the oil is heated, add your onions and garlic. Cook together for 3 minutes as the onions become translucent.
  3. Next, add 1 cup of vegetable stock, chilli sauce and peanut butter. Using either a whisk or a slotted ladle, stir into the peanut butter until it has dissolved and mixed with the liquid.

Stage 2 – Cook the Rice

  1. Place 2 cups of Tastic Rice, 12 cups of water (3L), 1 teaspoon of salt into a pot and bring it to the boil uncovered. 
  2. Cook for 15 to 20 minutes, then remove from heat and drain off excess water and serve. 
  3. While the rice is cooking, proceed with Stage 3 below.

Stage 3 – Add Remaining Ingredients to Dovi

  1. Add the remaining vegetable stock, tomato paste, cayenne pepper and carrots. Reduce the head to medium-low and cover the pot to let the dovi simmer for 10 minutes.
  2. Next, add your okra and re-cover the pot. Simmer for another 8 minutes as the okra cooks (and helps to thicken the stew)
  3. Finally, add your spinach and mix in as the spinach wilts and softens (roughly 2 minutes). Mix well into the stew, then take your Dovi off the heat.

    Serve and enjoy!

Read more

Samp Bake (Stampmieliegereg)

Samp Bake (Stampmieliegereg)