This was (very) loosely based off this recipe.
What I used:
Lots of sunflower oil
3 small white onions (close to shallot size)
1 medium-small red onion
4 cloves of garlic
1/2 tbsp of cumin
1/2 tbsp of brown sugar
1/2 tbsp of dried crushed chilli
3 cups of salted peanuts
8 medium-large carrots
1 can of chopped tomatoes
1 kallo yeast-free vegetable stock cube
What I did:
I needed to use the food processor for the peanuts anyway, so I decided to be very lazy with this recipe and use it for all my chopping purposes. So I shoved the onions and garlic in the processor, pulsed it for a bit until they were fine and started frying them in oil as per usual. I added the sugar, cumin and chilli here.
I fried them for about 5 to 10 minutes, and while they were frying I pulsed the peanuts and the carrots in the blender (seperately). I then added the peanuts, fried for a bit longer and added the carrots as well. I continued to fry this for another 5-10 minutes, then added the tomatoes, stock and boiling water to cover it.
I simmered this for about 20 minutes before deciding it wasn’t cooking fast enough. I then transferred it to the hot oven on the aga and left it for another 20 minutes. When I took it out almost all the water had evaporated, so I added a little more, stirred it and stuck it in the simmering oven to keep warm and cook slightly more. It was probably in there for 10 minutes before we ate. I served this with whole wheat African chapatis, which are like Indian chapatis except that they’re from Africa. (I’ll include a post on chapatis some time – I’m really struggling to get the damn things right).
I’d say this was a success. It wasn’t perfect, but it had a nice flavour to it. Simple, but slightly unusual. I’d probably use fewer peanuts in future – maybe two instead of three cups. Possibly a touch more chilli as well.