They tenderize tough meat. They’re a mainstay for stews and soups. They’re easily one of the best kitchen appliances for a delicious weeknight dinner.
But what’s the difference between Crock-Pots and slow cookers?
We often use the terms interchangeably and for good reason. As it turns out – they are one in the same.
Crock-Pot is a brand of slow cookers that came on to the market in the 1970s and have since given rise to many different models and styles of slow cookers we see in kitchens throughout America today.
The method of cooking food in both is the same: a ceramic or porcelain-glazed pot sits inside a heating unit. The heat setting is often applied continuously, as opposed to turning on and off to maintain a specific temperature. Other slow cookers can take different forms — some consist of a metal pot that sits on top of a heated surface. Most slow cookers on the market tend to heat from the bottom as opposed from all sides.
Crock-Pots and slow cookers are a great, ‘set it and forget it’ appliance – allowing busy home chefs to cook hearty meals, stews and soups.
As the name implies, slow cookers cook at a low temperature over the course of many hours, allowing tough cuts of meat to tenderize and flavours to flourish. This is great for home chefs as it frees up time to tackle other tasks in or outside of the kitchen. Best of all, preparation and clean-up is easy. Most recipes only require two steps – put your ingredients into the pot and turn it on!
Here in the Stonefire® Test Kitchen we experiment with new foods and cooking methods to test our award-winning naan. Everyday we get to create recipes from around the world.
This month, in honor of slow cookers everywhere, we’re sharing our recipe for South African Peanut Stew – a hearty and creamy vegan stew full of legumes, vegetables and a dollop of peanut butter as its base.
Enjoy with family and friends and don’t forget the Stonefire® Naan. It’s the perfect table bread to pair with this recipe. Buttery and fluffy with a hint of smokiness, it’s the perfect companion for any soup, stew or chili.
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South African Peanut Stew
Creamy, spicy, and hearty with plenty of legumes, vegetables and a dollop of peanut butter, this vegan stew is just what the cold wintry blues calls for.
- 2 tbsp extra-virgin olive oil
- 1 diced medium sweet onion
- 2 cloves garlic, minced
- 1 14-ounce can of light coconut milk
- 1 jalapeño, seeded, if desired, and diced
- 3 medium sweet potatoes, peeled and chopped into ½-inch cubes
- 1 (28-ounce) can diced fire roasted tomatoes
- 1/4 cup creamy peanut butter
- 2 cups water
- 1 tsp salt
- 1 tsp curry and or tumeric
- 2 cups baby kale leaves, chopped
- Fresh cilantro
- ½ cup chopped roasted peanuts
- Add everything to the slow cooker except the peanut butter and kale. Cook on low for 6 hours. Stir in the peanut butter and kale before serving. Add garnish of fresh cilantro and chopped roasted peanuts. Serve with a side of Stonefire® Naan for scooping.