This recipe blends Italian technique with West African flavor. Ripe plantains replace potatoes in the gnocchi. The dough forms soft dumplings with mild sweetness. Those dumplings sit in a rich peanut stew.
The dish draws from two traditions. Italian kitchens shaped gnocchi for centuries. African kitchens simmered peanut stews across Mali, Senegal, Cameroon and Congo. The two methods meet in one bowl.
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