Portuguese African Mixed Vegetables

This dish brings back fond memories. I made it quite often while we lived in the Dominican Republic. It is not even close to what I’d consider ‘Dominican food’ but it had all the ingredients we could readily find while living there and so it was added to the rotation.

Of course the original recipe is actually for chicken pieces.  Towards the end of our time there when we were eating more chicken and fish I would add in chunks of chicken breast from time to time.

I like it just fine with a variety of vegetables. I think this is a hearty main course, but I suppose if you were serving a large crowd it could make a tasty side dish too.

This recipe also tastes different in Canada vs. the recipe I made in the DR. This has happened a few times with stuff and we finally figured it out. It’s the peanut butter. The peanut butter we bought all the time down south was much sweeter than the usual peanut butter here – and much much sweeter than the natural ground peanut butter I prefer.  That being said, I wouldn’t add any sugar to the recipe to compensate because I think the dish tastes even better the ‘Canadian’ way. 🙂

Portuguese African Mixed Vegetables

The Veggies:

You can use any combination of veggies really. I’ve used pumpkin, squash, eggplant, potatoes, turnips, etc. Here’s an example:

• 1 large eggplant, trimmed and cut into cubes
• 2 large potatoes, peeled and cut into cubes
• 2 carrots, peeled and cut into chunks
• 1 red pepper. seeded and cut into chunks

The Sauce:

• 3 Tbsp oil
• 1 onion, cut into chunks
• 1-2″ piece ginger, peeled and minced finely
• 1 or 2 jalapeno peppers, minced
• 4 garlic cloves, minced
• 3 Tbsp tomato paste
• 2 Tbsp paprika
• 1/2 tsp ground ginger
• Salt & pepper to taste
• 1 cup coconut milk
• 3 Tbsp peanut butter
• 1 small bunch cilantro, minced

Directions:

1. Preheat oven to 425 F.
2. In a large casserole dish add all chopped veggies.
3. In a large skillet heat oil. Add onions, jalapenos, ginger and garlic. Saute for a few minutes until softened.
4. Add tomato paste, paprika, ground ginger, and salt & pepper.  Cook 1 minute, stirring.
5. Add coconut milk and peanut butter.  Stir until peanut butter is incorporated. Remove from heat and let cool slightly.
6. Puree with a stick blender or in a blender/food pro until smooth.
7. Add chopped cilantro and mix.
8. Pour sauce over veggies and mix to coat evenly. Place in preheated oven and bake until veggies are tender – depending on what you’re using – probably about 40-45 minutes.