{"id":666,"date":"2011-04-14T06:31:57","date_gmt":"2011-04-14T10:31:57","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=666"},"modified":"2011-04-14T06:31:57","modified_gmt":"2011-04-14T10:31:57","slug":"michael-and-gihanis-senegalese-peanut-stew","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2011\/04\/michael-and-gihanis-senegalese-peanut-stew\/","title":{"rendered":"Michael and Gihani&#8217;s Senegalese Peanut Stew"},"content":{"rendered":"<p><a href=\"http:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2011\/04\/IMG_9104.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-667\" title=\"IMG_9104\" src=\"http:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2011\/04\/IMG_9104-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2011\/04\/IMG_9104-300x225.jpg 300w, https:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2011\/04\/IMG_9104-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>3\/4 cup roasted peanuts<br \/>\n2 tbsps peanut\/neutral\/grapeseed oil<br \/>\n1 med red onion<br \/>\ngarlic<br \/>\npinch of cayenne<br \/>\nsalt\/pepper<br \/>\n6 cups veg stock<br \/>\n1 pound yam (or sweet potatoes)<br \/>\n8-12 plum tomatoes cored and halved (or 1 big can)<br \/>\n1\/2 pound kale (or collards) cut into ribbons<br \/>\n1\/4 cup chunky peanut butter<\/p>\n<p>1. Cook onion, ginger, garlic until soft.<br \/>\n2. Add 1\/2 of the peanuts (other half to garnish) and cayenne, perhaps salt and pepper<br \/>\n3. Stir in stock and yams<br \/>\n4. Bring to boil. Turn down to simmer.<br \/>\n5. Cover until yams are cooked. About 10 minutes.<br \/>\n6. Stir in tomatoes, kale, ad peanut butter.<br \/>\n7. When kale is tender (5-8 minutes), it is tome to adjust seasoning, garnish, and eat!<\/p>\n<p>&#8211;<em>Prepared at St. Lydia&#8217;s on March 6<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3\/4 cup roasted peanuts 2 tbsps peanut\/neutral\/grapeseed oil 1 med red onion garlic pinch of cayenne salt\/pepper 6 cups veg stock 1 pound yam (or sweet potatoes) 8-12 plum tomatoes cored and halved (or 1 big can) 1\/2 pound kale (or collards) cut into ribbons 1\/4 cup chunky peanut butter 1. Cook onion, ginger, garlic [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/666"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=666"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/666\/revisions"}],"predecessor-version":[{"id":669,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/666\/revisions\/669"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}