We’ve moved in for the most part. I would say we are about 80% done. There is some stuff back at our old house, but it’s mostly odds and ends. We will probably donate or toss most of it. The need to go back to the house for stuff I forgot is becoming less frequent. I’ll be glad when we are completely settled.

This week’s recipe is one that uses up some stuff in my freezer. I ended up throwing away a lot because there was food that was YEARS old. I’m not talking about a year. Some of it was closer to 10. I did find some turkey legs that I hadn’t used. Why not use them now. I am starting off with a recipe from the Gypsy Plate for Maafe. This is a stew from Senegal that uses whatever meat you have on hand along with peanut butter and lots of spices. The only problem I had with this recipe is the inclusion of baby carrots. I have no idea why people still use these. They are just ugly carrots that have been shaved down. I will not be using baby carrots. I will also take out the tomato too. I think that this will make an interesting recipe.

Here are the original stats:

Here’s what I changed:

• I swapped the tomato paste for umeboshi paste to remove the tomato.
• I swapped the tomato sauce for pumpkin puree to remove the tomato.
• I remove the added salt to reduce the sodium.
• I removed the chicken broth because I will be using bone in turkey legs.
• I added some quinoa to provide some bulk to the recipe.
• I increased the servings from 6 to 9 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Maafe (Senegalese Peanut Stew)

Serves 10

• 2 lbs bone in turkey legs, skin removed
• 1 tsp paprika
• 1 tsp garlic, finely chopped or minced
• 1 tsp ginger, finely chopped or minced
• 1/2 tsp freshly cracked black pepper
• 1 large onion, chopped
• 1 Tbsp garlic, minced
• 1 Tbsp ginger, minced
• 1 jalapeño, finely chopped (See note 2)
• 1 tbsp umeboshi paste
• 1 15 ounce can pumpkin puree
• 1 tsp paprika
• 1-2 tsp red chili flakes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 3 large carrots cut into 2 inch chunks
• 3 cups water
• 1/2 cup peanut butter
• 3-4 tbsp oil

1. Season and marinate the meat with pepper, paprika, chopped ginger and garlic. Heat the instant pot using saute mode and once oil is hot, sear the meat pieces till they are little brown, 4-5 minutes per side. Plate them out.
2. Add chopped onions to the pressure cooker and sauté, stirring up brown stickings from the bottom. Cook till onion is golden brown.
3. Add in chopped ginger, garlic and jalapeno and cook for a minute. Add in umeboshi paste and cook for a minute. Stir in pumpkin puree along with paprika, and red chili flakes. Cook for 5 minutes.
4. Stir in water. Add in peanut butter and stir well till it is dissolved. Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure cook on high for 35 minutes.
5. Release pressure using the natural release method according to manufacturer’s instructions. Garnish with cilantro and peanuts.