Submitted by Jim Tate
Makes 6 servings
Peanut butter is ground up nuts, and peanuts are dug out of the ground – hence the name. Jim first obtained this recipe from a professional hunter he met years ago.
In Africa, the venison was usually Gazelle or other African antelope. Jim shared a bowl of venison groundnut stew with his neighbors. They were delighted to tell him that their Nigerian nanny would make groundnut stew using goat. Jim usually makes it with white-tailed deer or pronghorn. He was told it is commonly made with chicken, and often contains something from the sky, the earth, and the water.
- 2 pounds stew meat (venison preferred) cut in 1-inch chunks
- 2 teaspoons salt
- 1/2 teaspoon pepper (or substitute 1 tablespoon of a beef rub)
- 2 medium onions
- 2 medium tomatoes
- 10 florets okra
- 1/2 pound spinach
- 2 tablespoon salad oil (peanut oil best)
- 1 cup peanut butter
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.
Meanwhile, in a covered electric blender container at low speed blend onions, okra, and tomatoes until smooth (or chop onions and tomatoes very fine).
In a large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes. Add onion-tomato mixture, spinach, and peanut butter to meat. Cook at low heat about 20 minutes until spinach is cooked and sauce cooks down slightly.
Serve over hot rice.
Pass small bowls of shredded coconut, orange segments, pineapple chunks, or fried onions to sprinkle over individual servings of stew, if you like.