Simha (my husband) wanted to try out this new recipe from one of our favorite blogs (rainbowplantlife). Her Gambian stew was made in a traditional stove top method. I decided to give it a shot in my favorite Instant Pot (IP). And tweaked it just a bit to suit my style of cooking. It turned out to be delicious!!
I am sure this will become one of our regulars just like Yoga Pot and African Pot.
You will need:
Oil:
1 tbsp oil (olive/canola/vegetable/coconut)
Aromatics:
1 chopped onion
2-3 chopped garlic cloves
1 inch sliced ginger
1 sliced jalapeno
2 tbsp tomato paste
Ground spices:
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
crushed black pepper
1/2 tsp ground cinnamon
salt per taste
Whole spices:
1 bay leaf
1 inch cinnamon stick
3-4 cloves
Vegetable:
1 medium sized diced sweet potato
Beans:
1 15oz can of cannellini beans
Stew/soup base:
1 15oz can of crushed tomatoes
3-4 cups vegetable stock (I used low sodium)
Peanut base:
2-3 tbsp of peanut butter (unsweetened)
Greens:
3-4 cups of fresh greens (I used baby spinach, tatsoi, swiss chard, bull's blood)
Garnish:
lime juice (from 1/2 medium sized lime or 1 small lime)
chopped cilantro
Method:
Heat oil in saute mode of IP. Add in the aromatics and saute for a bit. Add the sweet potato. Mix in the ground spices (except salt) and whole spices. Add in beans and soup base. Mix peanut butter and salt and give it a stir. Close the lid. Cook at manual high pressure for 3 minutes. Either you can wait for natural pressure release (if making it in the morning before work, so that you come home to this yumminess) or wait for about 10 minutes and do manual pressure release (if wanting to eat it soon!). Mix lime juice, fresh greens to this stew. Garnish with cilantro.
Serve it as it as, or with bread or choice of grain like rice, quinoa, couscous.
TIP (optional)
If you want a thicker consistency of the stew, you can mash part of the stew with immersion blender! Remember to do this step before adding the greens :)
ENJOY!
