Early Holiday Wine Night Success

Mark and I hosted another wine night last night, and it was just as fun as the first time. Interestingly is was almost completely different people this time around. There was the usual big showing from Angell and the veterinary career, but this time there were several friends of Mark's that made it as well, which is always nice. I feel bad though, we vet people tend to get caught up in our vet world and tell too many silly animal related stories, it must get old for the non-vet party attenders.

I made rice with an African Sweet Potatoe and Groundnut Stew. It's one of everyone's favorites.
I forgot to take a picture of it prior, but here is a picture of the leftovers I had for lunch today...


We had a great time, I hope to host another wine night sometime this December.

As for the African Stew, here is the recipe:

INGREDIENTS:
olive oil
2 yellow onions
2 garlic cloves
3tsp. ginger
1 TBsp brown sugar
1.5tsp cinnamon
1/2 tsp. corriander
1.5 pounds of sweet potatoes, peeled and chopped into 1cm cubes
3 c water
1/2c creamy peanut butter
2 cans black eyed peas
1c peanuts

DIRECTIONS:
Briefly fry the onions in the olive oil.
In a large pot combine 1Tbsp olive oil with the sweet potatoes and onion. Heat on high, and stir in the garlic, ginger, sugar, cinnamon, and corriander.
Once the potatoes are coated with the spices add 2.5c water and bring to a boil.
Once boiling reduce heat to low.
Mix the last 1/2c water with the peanut butter and then add the peanut butter mixture to the stew.
Cook on low for 30 minutes.
Add the black eyed peas and peanuts.
Cook for another 10 minutes.
Serve over whatever you like! I made brown rice to go with it this time.