BRAZILIAN PEANUT STEW

An unusual combination of ingredients reflecting the diversity of Brazil. Black beans swim in a heady sauce of tomatoes, coconut and peanuts.

SERVES 4

4 T. oil

1 T. achiote (annato seeds) or paprika

2 small dried hot chilis

1 large onion, chopped

4 cloves garlic, minced

Heat oil in a heavy-bottomed pot over medium high heat with achiote or paprika and dried chilis. (Remember to lower the heat with paprika, which scorches easily.) Once the oil is hot and has absorbed the flavours (3 to 5 minutes), remove and discard the seeds and chilis. Sauté onions and garlic in the flavoured oil until translucent.

1 (28 oz.) can tomatoes

1˝ cinnamon stick (or ¼ t. ground cinnamon)

1 T. grated fresh ginger

(or ¼ t. powdered ginger)

Grated nutmeg, cayenne pepper, salt, pepper to taste

1 cup water or vegetable broth

1 small bunch mint leaves, well-rinsed, trimmed, and chopped (optional)

Add tomatoes, seasonings, and liquid to the pot. Simmer over medium-high heat, stirring occasionally, for 15 to 20 minutes. Remove and discard cinnamon stick.

1 cup canned coconut milk

to ½ cup smooth peanut butter

1 cup cooked black beans

1 cup corn kernels

1 cup peanuts

Blend coconut milk and peanut butter together until smooth. Add to the stew, stirring to incorporate completely. Add cooked beans and corn; stir. Add more water or stock, if necessary, to obtain desired consistency. Taste and adjust seasonings. Simmer another 15 minutes to heat throughout. Serve hot over rice, garnished with a generous sprinkling of peanuts.