Friday, January 12, 2018
Today I am grateful for West African Peanut Stew, a recipe I found in The Inquirer. I bought the ingredients for this little gem a week ago, but did not make it because I had guests. Most times I don’t like to “experiment” on guests. That’s strictly for me. When I give it a stamp of approval, then I can serve to others. So grab your spoons and come on over because although more like a thick soup. . .this is DELICIOUS!!!!
I spent a lot of time today thinking about immigrants because having them in my country means everything to me, but I wondered what it meant to the rest of America. So I thought of all of the small ways that immigrants have enhanced our lives and came up with quite a list. Very many of them do jobs that those born here would not do. Others weave our land with a tapestry of culture that positively affects all of us.
There are many outstanding immigrants, from nurses, doctors, researchers, specialists in the medical profession. Our lawn and snow removal is tended to by Immigrants. I get my pedicure from Immigrants. I have served on committees with Immigrants from many nations. Our schools are full of immigrants both in the desks and behind them as teachers. An immigrant altered the dress I wore to my son’s wedding. Taxi’s, buses, trains, planes all have immigrants running them. America has very many immigrants who are politicians, actors, singers, poets, writers, and in the military. Yes, in the military, the ultimate commitment for anyone, born here or not. I urge you to add to the list.
Not only that, I tried to imagine the lives of people I know without the cultural of immigrants. Imagine the arts. . .writing, paintings, dance, theater without immigrants. What about the food that immigrants have introduced to America? Can you picture life without Chinese, Indian, Italian take-out? I sure can’t. And I don’t want to.
The truth is that unless you are Native American you are an immigrant. We all have immigrant blood. That’s what our nation is built on. We are not a country of misfits, we are a country of fine, outstanding, honest, law abiding, empathetic, caring, wonderful, human immigrants. We want our families to be happy and healthy just like people everywhere. Well, most of us are all of those things, anyway. Some not so much. That makes me angry. And sad. Very sad.
So today I decided to celebrate West Africa by making the delicious recipe I clipped last week. I thought of people in Nigeria who would probably feed twelve families with the amount of food this made. I thought of others on the continent of Africa who endured genocide. And I thought of so many other people from so many other nations who long to be free. I welcome them.
I hope each immigrant shares his/her rich cultural heritage with the rest of us. I might make a recipe from a different country every week for a while, just to make myself feel better and remind me of whom I am as an American. How about something from Haiti next week?!
(The Recipe for West African Peanut Stew–more like soup) is below. ****Stars- Fantastic!)
West African Peanut Stew
Mary Mooney’s opinion? **** Stars – DELICIOUS!!!!!
Per Serving: 477 calories, 21 g protein, 47 g carbohydrates, 23 g fat, 502 mg sodium, 13g sugar (I used low fat peanut butter and not quite as much, but I did not use low sodium broth.)
With the smart points calculator this figures out to 15 pts a serving, but now that chicken is no points I’m sure it’s less. Also less with low fat peanut butter, too. I think 8-10 points depending on serving size which would probably be about two cups.
Also: After tasting this I believe you could easily make it vegetarian by using white beans instead of chicken. . .and also lower the Weight Watchers points by using white beans instead of the sweet potatoes and still keep the chicken in.
¼ C vegetable oil
3 C chopped onion
2 T chopped garlic
1 pound boneless, skinless chicken breast, cubed (About 2-3 depending on size)
1 T grated FRESH ginger
1 T mild curry powder
6 Cups chopped sweet potatoes (canned or fresh; if using fresh, increase cooking time to 1 hour) (I used fresh and “sweet potatoes” not Yams.)
6 Cups kale, rinsed and chopped (I bought it already chopped and ready to go)
2 cups canned diced tomatoes
½ gallon low sodium chicken broth (8 cups) ( I used 8 cups of water and 8 Herb Ox chicken bouillon cubes.)
1 ½ Cups peanut butter (I used reduced fat peanut butter and a little less)
- Preheat a large, heavy-bottomed pot over medium heat. (I tried a dutch oven but it wasn’t big enough so I had to transfer it to a soup pot.)
- Add the oi, onions, garlic, cubed chicken, ginger, and curry powder.
Cook stirring occasionally for 2-3 minutes.
- Add the remaining ingredients and stir to combine. Bring mixture to a boil; reduce heat to medium low and simmer for 30-40 minutes. (60 if fresh sweet potatoes.)
Credit to The Philadelphia Inquirer newspaper – Food Section.