Ethiopian Peanut Stew with Caramelized Onion, Tomato, and Kale
Author: Becca Shern, RD
Prep time:
Cook time:
Total time:
Serves: 9 cups
Ingredients
1 large Onion, raw
1 tbsp Coconut Oil
40 oz Diced Tomatoes, canned in juice (one large 28oz can + one 12oz can)
1 large bunch (5 cups) chopped Kale, raw
3 cloves Garlic, raw
1 cup Water
1 tsp Salt, table
½ cup Peanut Butter, smooth style, with salt
4 Tbl Berbere Spice Blend
Instructions
Dice onion into 1" pieces.
Add 1 Tbl coconut oil to large, heavy-bottomed stock pot and heat over medium onion oil is shimmering.
Add onion to pan and stir, until all onions are lightly coated with the coconut oil. Stir frequently for 5 minutes or until onions begin to brown slightly. Turn the heat down slightly and sautée for 20 minutes (caramelize the onions).
Mince or press the garlic cloves and add to the onions, sautée for 2 minutes.
Add the Berbere spice blend and sautée for one minute, stirring constantly to avoid burning the spices.
Add the canned tomatoes & stir to incorporate the spices & onions into the tomatoes. If there is crusty onions or spices at the bottom of the pot, use the moisture from the tomatoes to scrape them off and stir them into the stew (those caramelized bits have tons of flavor).
Stir occasionally until the tomato & onion mixture is simmering.
Add in the peanut butter and stir until it melts completely into the stew.
Add salt.
Add the chopped kale and stir. The kale will wilt and cook in the stew.
If desired, add up to 1 cup of water. The stew should be thick, not watery or pasty. Consider that you'll be eating it with flatbread, not a spoon, so use that as a guide.
Let the stew simmer on medium-low heat for at least 15 minutes to meld the flavors.