Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
NOV 1, 2018
Kabocha squash is especially velvety and flavorful, but you can substitute the more common butternut or even sweet potatoes here. Cut the peanut butter by up to half for a leaner dish.
Make Ahead: The stew can be refrigerated for up to 5 days, or frozen for several months. From frozen, defrost in the refrigerator overnight; to reheat, do not bring to a rapid boil, because the stew may separate.
SERVINGS:  
Tested size: 6-8 servings; makes about 7 cups
INGREDIENTS
  • 1/2 tablespoon canola oil
  • 1/2 large onion, chopped (3/4 to 1 cup)
  • 1/2 medium red bell pepper, seeded and cut into small dice (1 cup)
  • 1/2 medium green bell pepper, seeded and cut into small dice (1 cup)
  • 1/2 tablespoon tomato paste
  • Zero point five zero 2-inch piece fresh ginger root, peeled and chopped
  • 1 1/2 cloves garlic, minced
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1 cup (5 ounces) peeled, cubed kabocha squash (from one 14- to 16-ounce squash)
  • 2 cups chicken or vegetable broth, preferably no-salt-added
  • Zero point five zero 14.5-ounce can crushed tomatoes, with their juices
  • 1/4 cup creamy peanut butter
  • 1/4 cup cilantro leaves, coarsely chopped, plus more for serving
  • 1 jalapeños (seeded or not), ground to a paste with the flat of a knife or mortar and pestle, for serving
  • 1/8 cup roasted salted peanuts, chopped, for serving
DIRECTIONS
Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened.
Add the tomato paste, ginger, garlic, cumin, coriander and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.
Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily.
Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.
Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.
Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves.

Broiled Fish

Country: Chad
Course: Main
Makes: 4-6 servings 



Ingredients:
  • 1 lb tilapia
  • 2 garlic cloves
  • 2 tbsp flour
  • 5 tbsp oil
  • 3 tomatoes, sliced
  • salt, pepper, and chilli powder to taste
Directions:
  1. Rinse the filets and pat dry. Crush the garlic and rub it into the fish, then dip in flour.
  2. Heat the oil in a heavy pan and fry the fish on both sides until golden brown. Add the tomatoes and spices.
  3. Cover the pan and let simmer over low heat for about 40 minutes, adding a little bit of water as necessary.

Chad Salad

Country: Chad
Course: Side
Makes: 4-6 servings 



Ingredients:
  • 3/4 cup long grain brown rice
  • 1 small cucumber, sliced
  • 2 bananas, sliced
  • 1/2 cup raisins
  • 2 tbsp chopped almonds
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp honey
Directions:
  1. Cook the brown rice, then drain and rinse.
  2. Mix the oil with the lemon juice, zest, spices and honey.
  3. Combine the rice with the cucumber, bananas, raisins and almonds and pour the dressing over.
  4. Stir gently to combine. Cover and chill for 30 minutes before serving

Millet Porridge