Recipe: Jamaican Peanut Pinda Stew

Ingredients

• 2 tablespoons peanut or coconut oil
• 1 tablespoon brown sugar
• 1 medium yellow onion, minced
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups peeled, seeded, and diced tomatoes
• 1 cup diced yellow squash
• 1 cup sliced zucchini
• 1 cup cubed butternut or acorn squash
• 1 cup cubed white potato
• 1/2 cup chopped green bell pepper
• 1 cup chopped carrot
• 1 cup natural, creamy peanut butter (or use almond butter if allergic to peanuts)
• Salt and freshly cracked black pepper to taste
• 1 whole Scotch bonnet pepper
• 1/2 cup whole roasted peanuts or almonds, for garnish
• Fried ripe plantain, for garnish (optional)

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