July 19, 2011

Squash with Black Beans ~ from Chad

Another dish from the archives! I made this stew when I was visiting Shankar in St. Louis last year. This is a simple stew with few ingredients, and if made with peanuts, is the national dish of Chad. I adapted the recipe from here, and used calabaza squash and black beans instead of peanuts. I used a little peanut butter to thicken the stew and served it with creme fraiche.

Ingredients: Calabaza squash - 1/2 pound, cut into cubes; Black Beans - 1 can - rinsed and drained; Peanut Butter - 1tbsp; Curry Powder - 1 tsp; Salt - to taste; sugar - to taste (optional). 
  • Boil squash in water with a little salt. 
  • Remove excess water after 5 minutes or so, add the beans, salt, curry powder.
  • Once the squash is tender, add the peanut butter.
  • Add sugar to taste if needed. 
  • Simmer for a few minutes to blend flavor and serve!
I am sending this dish to MLLA #37, as the event is starting it's 4th year. A big Congratulations to Susan of  The Well Seasoned Cook for starting and hosting this month's event!


  1. Love it. So typical of some African foods with peanuts and squash.

    Thanks for another great MLLA recipe, Bala!

  2. Thanks Susan! Great show with the MLLA!


Thanks for the comments, we appreciate them!

Related Posts Plugin for WordPress, Blogger...