This is a very easy stew to make: Put ingredients in pot – and cook! There aren’t many dishes much easier than that – especially so for such an absolutely outstanding stew: Very rich and satisfying, creamy with a nice balance of sweet and savory and spice — indulgent, really, like slurping down a bowl of slightly less concentrated and veggie diluted Thai peanut sauce.
Green pepper was omitted, a butternut and ginger were added. Many recipes call for the addition of shredded greens which would give the otherwise very smooth soup a little texture and greens deliciousness. Sometimes also served with rice or fufu — not manioc: Never, never use cassava/manioc.
This was largely pulled from diningforwomen.org, and the coconut rice and skewers were tried, too. The rice was interesting, but didn’t quite cook through even after an hour – probably not a re-doer, but maybe under the right circumstances… The marinade on the skewers was very tasty and would also go nicely on grilled fruit or as the backbone of a sauce. DFW_June2013_RecipesCuisine