Vocabulary:

peanut butter to patent to invent to take s.t. for granted as sandwich spread dozens of if not scores of to explore Minimalist column to demonstrate chicken to thicken in one form or another close to staple peanut oil vegetable oil red onion medium to chop tablespoon garlic ginger minced to sweat to soften to throw in chicken thigh boned bite-sized an inch square salt a pinch up cayenne to dump in cups stock to bring to a boil to scrape nice brown stuff to build up pan sweet potato

huge to peel slices wedges to come to a boil to cover tender to be cooked through at that point plum tomatoes chopped peanuts loosely-packed kale collards either one greens following roughly handfuls cups washed stems to stir to simmer blended to melt into to amend to to overcook to fall apart no resistance thin-bladed knife at this point to taste for a good 1/4 cup of... natural brand hydrogenated vegetable oil colorful "stewy" soupy to have a heft to it "brothy" wonderful creaminess roasted

Listening comprehension questions:
1. What, does Mark Bittman say, Americans tend to "take for granted" about peanut butter?
2. About how old is peanut butter as a commercial product in the US?
3. a. What does "sweat" mean in this context? b. What is "cayenne"? c. What is "kale"? d. What are "collards"? e. What greens do you think c. and d. are closest to in Chinese cooking?
4. What two things happen if you overcook the soup?
5. What does it mean "to taste for salt"?
6. What does "good" mean in "a good quarter cup of peanut butter"?
7. What kind of peanut butter should you not use in this recipe?
8. Describe the difference between a "stewy soup" and a "soupy stew".
9. What is "heft" in this context?
10. a. Does this recipe appeal to you? b. Do you think your family members might like it? c. Is it one you would consider trying yourself? d. Why or why not? e. Have you ever tried African food before? f. If yes, give an example.

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