Anita Harrell's Nigerian red kidney bean stew with a peanut sauce (Itiakiet stew) from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 49) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • greenmyrtle on January 23, 2023

    Adapted - slow cooker Put all ingredients in: 2c dried pinto beans that have been soaked/cooked to tender or aldente 1 med chopped onion that has been sautéed sautéed onhigh to brown/caramelized in ~3T oil 1t salt 2t cumin ground 3T peanut butter any type (dissolved in bean water see below) If peanut butter not sweetened then 2t sugar 1” long piece of chipotle chili pepper (instead of cayenne) 3 celery stalks chopped or 1T celery seeds 1t turmeric 1t sage 1T mustard seeds 1 can tomato’s puréed (15 fl oz) Equal amount or more of bean cooking water (dissolve peanut butter in this first Chopped green pepper (optional but good if you eat peppers) Simmer ~2h or until flavors meld Optional; textured vegetable protein or soy swirls; if too much liquid, or add extra liquid to accomodate. Optional: mushrooms or dried mushrooms (tame or wild)

  • mirage on January 14, 2015

    Great as a side dish.

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