kenyan-ugali-with-peanut-stew

Kenyan Ugali with Peanut Stew

Total time: 50 minutes

Serves 6

8.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

For the peanut stew

1 tb - Olive oil

1 - Medium yellow onion, chopped

3 cloves - Garlic, minced

2 - Tomatoes, chopped

1 - Green bell pepper, chopped

2 - Carrots, peeled and diced

½ - Jalapeno or chile, seeds and veins removed, minced

Dash - Cayenne pepper

¼ tsp - Salt

¼ tsp - Pepper

1 can - Black beans, drained and rinsed

½ cup - Smooth peanut butter

½ cup - Hot water

For the ugali

2 cups - Vegetable broth

2 cups - Water

2 cups - White cornmeal

UTENSILS

Non-stick skillet, Small bowl, Medium saucepan, Chopping board, Knife

INSTRUCTIONS

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes, stirring occasionally. Add garlic, tomatoes, green pepper, carrots, jalapeno, cayenne, and salt and pepper to taste. Let cook for 10-15 minutes, stirring often. Mix the peanut butter and hot water in a small bowl until smooth. Add black beans and peanut butter mixture to the vegetables and cook on low heat for about 10 minutes until thickening slightly.

2. Meanwhile, bring the vegetable broth and water for the ugali to a boil in a medium saucepan. Slowly and gradually add the white cornmeal, stirring constantly with a whisk to prevent lumps from forming. Reduce heat to medium-low and continue to stir regularly until the mixture pulls away from the sides of the pot and becomes very thick about 10 minutes. Remove from heat.

3. Serve by dividing ugali among bowls and spooning peanut stew overtop. Top with parsley and season with additional salt and pepper, if desired.

NUTRITION INFORMATION

(PER SERVING)