1 can (28 ounces) diced tomatoes, undrained; 1 cup fresh cilantro leaves; 1/2 cup chunky peanut butter; 3 garlic cloves, halved; 2 teaspoons ground cumin ...

Add a can of finely chopped tomatoes, beef stock and garbanzos, and let simmer for 30-45 minutes. Serve stew over couscous with a dollop of yogurt or labneh. Enjoy!

African groundnut stew with tofu. Prep: 40 minutes. Cook: 30 minutes. Makes: 6 servings. 14 to 16 ounces extra firm tofu, cut into 1/2-inch slices. 3/4 teaspoon paprika.

The stew's distinctive taste comes from its unexpected combination of familiar flavors: peanut butter, which provides a creamy, toasty richness; and a warm, earthy spice blend of cumin, coriander ...

Cut the tomatoes into a small dice. Set aside. Add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black ...

Preparation. Step 1. Combine the roughly chopped onion, bell pepper, roma tomato, and the scotch bonnet pepper in a blender carafe or the bowl of a food processor and chop or pulse until ...

Season the chicken with ¼ teaspoon of the salt and the black pepper. Heat 1 tablespoon of the oil in a Dutch oven or other large heavy pot over medium-high heat.

This stew's base is like a curried peanut sauce, and its perfect with sweet butternut squash and big jumbo shrimp. This stew's base is like a curried peanut sauce, ...

Serves 4 to 6 (easily doubled). Note: This North African-inspired stew is seasoned with baharat, a Middle Eastern spice mix available in the spice aisle of grocery stores, co-ops and specialty ...