Senegal Peanut Curry with Summer Squash and Zucchini, Spiced Red Lentils, Couscous and Purple Yams

I have never made Senegalese food before yet I was reading about the health benefits of Baobab Juice, and the only place to get it is in Little Senegal in Harlem, NYC. So I decided to give it a try, plus I have been dying to make goat cheese, I figured if they sell goat meat why not milk. I did a bit of research and saw that some of the main components in cooking are Yucca, Peanuts, Fish, Yams, Couscous and Palm Oil (which is basically a coronary in a bottle) plus a medley of spices from West Africa. I whipped this dish up and it really came out unusually aromatic, perfectly spicy and I wish I was a cow so I had 4 stomachs. As sides I made red lentils in parsley tomato broth, couscous and fried purple yams. The tall glass of homemade baobab fruit juice has never tasted better. Plus the goat cheese is in the fridge, setting for breakfast tomorrow.

Make Spice Mix.

Add equal parts powdered:

Cumin, coriander, red chili, turmeric, black pepper, clove, cinnamon, nutmeg, mace, cardamon, ginger

Peanut Curry

3 Cloves garlic-chopped finely

1 Large Onion-chopped coarsely

1 tsp freshly minced ginger

3 tbsp spice mix

1 tsp salt

1 can vegetable broth

1 can coconut milk

1/2 cup powdered peanut

Sweat the onion and garlic in olive oil then add all spices and slowly stir in liquids. Let simmer on low heat as you chop up adding as you cut.

1 cup chopped zucchini

1 cup chopped summer squash

1 cup red onion

Slowly simmer for half and hour.

Tomato Parsley Spiced Red Lentils

2 cups red lentils

5 cups water

2 tbsp salt

3 gloves garlic

1 can tomato puree

2 tbsp spice mix

1/2 cup chopped parsley.

Combine all ingredients, bring to a boil them reduce heat, simmer 1/2 Hour

Serve over couscous accompany with purple yam fries and baobab juice