Groundnuts or peanut play an important role in nourishing side dishes in most of African dishes including Rwanda due to its high protein that can be cheaper compared to protein nutrient obtained from beef.
A side from using peanut in different recipes of stews groundnuts in Rwanda can also be used to smear on bread and snack among others.
Here is one of the ways you can prepare groundnut stew in Rwanda
- 1 medium onion, chopped
- 8 cups vegetable stock
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 large carrot, sliced on the diagonal
- 1 cup chopped tomatoes
- 1-1/2 cups corn kernels
- 2 cups red potatoes, cut into 1-inch cubes
- 1/3 cup creamy peanut butter
- 1/2 cup boiling water
- 4 cups chopped green cabbage
- 1 cup green beans, cut into 1-inch pieces
- 1 medium banana, peeled and sliced, as garnish
- 1 cup roasted peanuts, roughly chopped, as garnish
- In a large pot over medium high heat, cook onion in 1/2 cup of the vegetable stock until softened, about 4 minutes.
- Stir in spices ginger, cumin, cinnamon, and cayenne, and cook for 1 minute.
- Add remaining vegetable stock, carrots, tomatoes, corn, and potatoes. Bring to a boil; reduce heat, and simmer, covered for 30 minutes.
- While this is cooking, put the peanut butter and boiling water into a small bowl. Whisk until well blended.
- After the 30-minute cooking time, add these to the pot: the peanut butter and water mixture, the cabbage, and the green beans.
- Stir to combine. Simmer for 15 minutes, until cabbage is tender.
Serve with rice.