Wednesday, December 15, 2010

Squirrel Nutkin Stew

Aka 'Groundnut Sweet Potato Stew' adapted from 'Wild Fermentation' (buy this book, it will change your life if your kitchen isn't already a science lab) by Sandor Katz. He does workshops all over the Eastern/Southeastern region of the US and he is not to be missed.

This is one of my favorite soups and I just brought it to our Sunflower Class Kindergarten party and almost everyone has emailed me for the recipe. I have adapted it as we have a nut allergy in our house, plus (sorry, Sandor) it needed a better name, if kids are even going to think about tasting it. I am eating it for breakfast. I like it that much:

2 cups chopped onions
2 tablespoons vegetable oil ( I use sunflower or hemp)
3 cups cubed sweet potatoes
3 cloves garlic (I use at least 6)
1/2 tsp cayenne ( then add more to the adult bowls)
2 tsp ginger
1 tsp cumin (I use 2+)
1 tablespoon paprika
1 tablespoon fenugreek
1 tsp salt
Dash of cinnamon and clove
4 c fresh or canned tomaotes
1 c apple juice or 1 c water plus 1 tablespoon honey
3/4 c peanut butter ( I use Sun Butter- sunflower seed butter)
2 cups sliced jerusalem artichokes ( I didn't have at all)
3 cups any dark leafy greens ( I use whatever I have and at least 6 c)

Sautée onions, add sweet potatoes, garlic and cayenne, cover for 5 min. Add everything else except artichokes and sun butter and greens. Bring to boil, reduce heat and simmer. Remove a cup or so and mix with sun butter until it melts. Simmer until soft and yummy. Serve with injera (fermented ethiopian bread) or millet.