Years ago, I ate an amazing dish at a West African restaurant — I was taken away by the unique spices and the savory peanut sauce. My first attempt at recreating the recipe was years later, so I’ve put my own spin on it, but my motivation for making a peanut stew stemmed from the culinary experience I had at that restaurant.
I make curries fairly often and I usually use a powdered spice to season them, but this time, I wanted something more aromatic with a sweet and tangy flavor, so I decided on makrut lime leaves. I love the aromatics of these leaves, so I didn’t want to muddy the scent with too many other spices. I added a touch of cumin, as well as a little ginger for heat. Although the dish differs from the original peanut stew, the nourishing, savory, and aromatic essence comes through.
I love this dish because the flavors are exotic, and the ingredients and the preparation are simple. This version is vegan, but the original dish was made with chicken thighs and drumsticks — both are delicious!
Note: If you are starting with fresh tomatoes, core them and cut an “x” on the opposite end with a paring knife. Blanch in boiling water for 5 minutes. Remove tomatoes, let cool, and peel.