Peanut stew: rich, not heavy
Ground peanuts or peanut butter thicken a stew with fine particles of protein and fiber, plus peanut oil, spread through the broth. No flour needed.
Fat carries heat, acid adds brightness
Capsaicin dissolves in fat, so peanut oil spreads the chile heat evenly and rounds out the burn. Tomato and a squeeze of lime or lemon add sharpness that cuts the richness.
Test yourself
Questions from the interactive lesson, with the answer and the why.
What thickens a peanut stew?
Ground peanut particles blended with their oil. Fine solids and oil spread through the broth and give it body.
True or false: Capsaicin, the heat in chiles, dissolves in water, so more broth tames a spicy stew.
False. Capsaicin dissolves in fat, not water, so extra broth only dilutes the stew.
Fill the blank: Capsaicin dissolves in ___, which is why oily stews carry chile heat smoothly.
Capsaicin dissolves in fat, which is why oily stews carry chile heat smoothly. Fat dissolves capsaicin and spreads it evenly across the tongue.
What went wrong? You drop cold, thick peanut butter straight into the pot and walk away. The stew has stubborn lumps and a scorched bottom.
The peanut butter wasn't thinned and the pot wasn't stirred. Thin the paste in warm broth first, and stir so the thick stew doesn't stick.
The peanut stew tastes heavy and flat, though the salt is right. What's the best adjustment?
Finish with a squeeze of lime or lemon. Acid cuts through the fat and makes the richness taste lighter.