We have been having trouble with our electricity at home, thanks to the crummy contractor we hired to renovate our bathrooms a year ago. He messed up the internal wiring and now whenever we try to start the computer or run a vacuum, the fuse blows up. So had been away from the computer for the past 4-5 days. Hopefully we’ll have it fixed (with a licensed professional this time) very soon.
Coming to today’s recipe, I never thought Peanut butter based dishes could be this tasty. I was ranting and raving about this dish ever since I tried it. Peanut butter gives this stew both creaminess and slight sweetness that complement the texture and sweetness of both squash and the sweet potato.
Very simple to put together and the ingredients can be easily substituted with what you have on hand. I used butternut squash, but you can easily use any other winter squash like acorn or kabocha or even sweet pumpkin (thiyya gummadikaya). You can add cooked chickpeas or cannellini beans to add protein and make the dish more wholesome. Stew can be made as spicy as your palette can tolerate or bland-I think mine was somewhere in the middle. Served over rice or couscous, this is a very filling and comforting dish.