A friend speaks of carbapathy, a disease unique to those of us who try to stretch our grocery dollar farther than the cables on the Golden Gate Bridge.

Rice, packaged for
safe handling by Americans.
Real cooked rice is your friend in times of economy, but Americans really aren't very good with rice. We fear it. Even when we're good at it, it gets boring. Chicken, cheese, vegetable, rice. Chicken, cheese, vegetable, rice. Do not despair! The rest of the world stands by, waiting to help. Consider it a sort of CarbAid.
My world-traveling sister-in-law undoubtedly knows several clever things to put over rice; she's spent time in southern and eastern Africa. I'll have to pester her for a guest post or two. What I'd like to share with you, though is something rather uniquely West African: Groundnut Stew. My brother has made it recently with chicken, but it's just as yummy made meatless, and more economical as well. His version is fancy. Mine, culled from an ancient library book some years ago, is a little more simple. I'll get to the actual recipe in a moment. First, I'm going to make you listen to my rant about rice and the dreadful things Americans do to it. Ha!
Rice is not hard to cook. And it is also not pasta. It is supposed to be sticky. The entire world eats their rice sticky. Rice that is not sticky is an abomination, a freakish creation of American marketing. PWAH! Here's how to cook white rice. Buy the cheapest rice you can. Do not buy Uncle Ben's Perverted Converted Rice. Do not buy "instant" rice. Do not spend money for "long grain" rice. Buy cheap. It's rice, for pete's sake. Get a heavy pot (a cast iron dutch oven works great, and you'll pick up some extra iron while you're at it) put as much rice as you want to cook into the bottom. Now, cover with water to the depth from your thumbnail touching the surface of the rice to your 1st thumb knuckle. Very scientific, yes? Cover with lid, bring to a boil. Once rice is boiling, turn down the heat to almost nothing. DO NOT STIR. Do not peek. Do not open lid. It will take about 20-30 minutes to cook. Pay attention, and after a few pots, you'll be able to smell when the rice starts to caramelize and will get the hang of getting it off the heat just as that happens. Of course, the correct thing to do is to eat that caramelized rice afterward, scraping it out with a large metal spoon. Mmmm. Crunchy. My rice lecture complete, here's the recipe.
Groundnut Stew from a book somewhere, doubled, and with alterations.
3 med. onions, chopped
Peanut oil for sauteing
Saute until onions are translucent. Mash into the cooked onions,
2 ripe bananas
African pepper or cayenne, but the African is better. I use only 1/8 teaspoon of African cayenne; start with that and adjust up, since this is only a TINY fraction of the amount of pepper that would be in this sauce in West Africa. Despite 11 years in Liberia, I do not have asbestos mucus membranes.
A sprinkle of ground ginger - about 1/4 teaspoon.
Saute 10 min. more then add,
2 tablespoons honey
18 oz (or three 6-oz cans) tomato juice.
Cook a little bit more, then stir in until melted and incorporated,
8 oz, or 1 cup, natural peanut butter. Or, if you prefer to authentic, "ground nut paste."
At this point, I remove about 1/2 of the sauce and run it briefly through my blender. If you've chopped your onion nice and fine, or you prefer a chunky sauce, this step isn't necessary. Serve sauce over rice with an assembly of toppings; crushed peanuts, green onion, pineapple, flaked coconut, etc. Get creative; raid the fridge. Bean sprouts, edamame, broccoli, left over chicken?
Oh, and I forgot to tell you: This dish looks exactly like baby poo. But it's comfort food of the highest order; I could eat it three times a week.