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African Pineapple Peanut Stew Recipe
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Vegetable oil||1 Tablespoon|
|Sliced kale/Swiss chard||4 Cup (64 tbs) (1 Bunch)|
|Canned crushed pineapple||20 Ounce (2 Cups, Undrained / 1 Can)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Tabasco/Other hot pepper sauce||1 Tablespoon|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Skinless peanuts||2 Tablespoon, crushed|
|Chopped scallions||2 Tablespoon|
Calories 415 Calories from Fat 203
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 310.1 mg12.9%
Total Carbohydrates 44 g14.6%
Dietary Fiber 6.3 g25.4%
Sugars 25.6 g
Protein 12 g24.8%
Vitamin A 216.4% Vitamin C 145.4%
Calcium 13.8% Iron 14.2%
*Based on a 2000 Calorie diet
While the onions saute, wash the kale or Swiss chard.
Remove and discard the large stems and any blemished leaves.
Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer.
Sdr in die kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in die peanut butter, Tabasco, and cilantro and simmer for 5 minutes.
Add salt to taste, and serve.