Camping Cookbook + Easy Campfire Cooking: Over 200 Illustrated Recipes, Tasty and Quick to Coock on Coals and in the Fire With a Dutch Oven, Wrapped in Aluminium Ideal for Scouting, Camping Bonfire by March Raich

Author:March Raich [Raich, March]
Language: eng
Format: epub
Published: 2019-12-28T18:30:00+00:00

About this Recipe

65

STEW WITH SWEET POTATOES AND PEANUTS

INGREDIENT

• 3-5 sweet potatoes

• 2 onions

• 2 tbsp peanut butter

• 3 cloves of garlic

• 1 thumb-sized piece of ginger

• 1 red chili

• 1 tsp cumin

• 1 teaspoon cayenne pepper chili powder

• 2 cans of coconut milk

• 2 handfuls of unsalted peanuts

• 6 blocks of frozen spinach

• 1 lime

• 1 bunch of coriander

• Sea-salt

• Black pepper

• Olive oil

• 2 large flatbreads

METHOD

Peel and chop onions, garlic and onion ginger, then wash and chop your sweet

Cut the potatoes into bite-size pieces.

Heat a pinch of olive oil in a pan and cook your onions gently at a medium to low level

Heat for 6-8 minutes until soft.

Add garlic, ginger, cumin, sweet potatoes and chili

Powder, and cook for another 2 minutes.

Stir in and pour in peanut butter

Your coconut milk. Half fill the coconut milk

Deglaze with water and add to the pan

Stir and simmer for 30 minutes until potatoes are soft.

Add your spinach for the last 10 minutes.

While it is boiling, you can do it

Your topping-out ceremony! Inspire the lime to start with

Then fry the peanuts in a pan (at a low setting)

Heat for 1-2 minutes until light brown but not burned.

Join together the peanuts, lime zest, and a pinch of salt, then beat in a pestle and mortar or food processor.

Then sprinkle your flatbreads with water and heat up in the oven.

Finely chop the coriander and add the stew.

Press in the lime juice

Season with salt and serve in a bowl with your toppings and flatbread page. Enjoy!

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