This creamy African spiced peanut stew is mildly hot, rich and satisfying.
2 tablespoons organic extra virgin coconut oil
1 teaspoon organic ground allspice
1 teaspoon organic ground cayenne
1 teaspoon organic ground coriander
1 teaspoon organic ground fenugreek
1 cup brown Maskal Teff® grain
½ cup organic brown lentils, rinsed
6 cups boiling water
1 ½ cups organic carrots, sliced
1 ½ cup organic parsnips, sliced
1 ¾ cups organic diced tomatoes
1 cup organic smooth peanut butter
2 cups organic cilantro, chopped
1 teaspoon sea salt or to taste
Melt 2 tablespoons of coconut oil in a 6 quart stock pot over medium heat.
Add allspice, cayenne, coriander, fenugreek, teff, lentils and sauté for about 3 minutes to season teff and lentils.
Lower the heat and slowly add boiling water. Simmer for about 15-20 minutes or until lentils soften.
Add carrots, parsnips; simmer until tender about 10 minutes.
Stir in tomatoes, peanut butter, cilantro and salt.
Turn off the heat. Taste and adjust the seasonings, if desired. Ladle into bowls and serve immediately.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.