I recently spent an afternoon cooking with some Congolese friends Florimond and Gisele, and their Congolese Romaine Lettuce Stew with Peanut Sauce blew me away. When I took the first bite, I almost got tears in my eyes because I was so overwhelmed by the fantastic flavor.
I had never heard of stewing romaine lettuce before. They explained to me that while spinach and other dark greens are often used in DR Congo, romaine lettuce is imported as a delicacy, and is revered for the delicate flavor and texture. .
The recipe calls for cherry tomatoes, but you can substitute large tomatoes.
Congolese Romaine Lettuce Stew with Peanut Sauce
Vegan Congolese Peanut Stew
Ingredients
- 3 heads romaine lettuce
- 3 tablespoons olive oil
- 1/4 of a head of celery (several stalks)
- 1 onion
- 2 garlic cloves
- 1 bunch scallions
- 10 cherry tomatoes (or 2 large tomatoes)
- 1 small can of tomato paste
- 3/4 – 1 cup natural peanut butter
- garlic salt to taste
Instructions
- Wash the romaine lettuce leaves. Slice the leaves cross-wise, then wash them again.
- Place the lettuce in a large pot with 3-4 cups of water. Bring to a boil, then lower to a simmer. Continue simmering for about 20 minutes.
- In the meantime, prepare the rest of the vegetables. Slice the onion. Mince the garlic cloves. Chop the celery. Slice the scallions in 1/2-inch pieces. Chop the cherry tomatoes.
- Heat the olive oil in a skillet. When hot, add the onions, garlic, celery, scallions, and cherry tomatoes. Let it sit a few minutes before stirring. Then stir, and add the can of tomato paste.
- Add the peanut butter and stir again. The peanut butter is stiff, so you will need to stir with some pressure.
- Add 1-can of water. Cook a few minutes in the skillet, then add the sauce to the lettuce. Stir, add a few shakes of garlic salt. Don’t cover the pot, so that the lettuce will keep its color.
- Let it simmer about another 30 minutes. Taste for salt at the end. Serve with rice or fufu.
Leave a Reply