Hey, it's Ben Greenfield.

No podcast would be complete without us talking about West African peanut chicken.

Why is it that my voice drops and I accentuate my essays when I'm talking about food?

I have no clue because I don't really watch the food network.

I don't know how they talk on those shows.

It's just like my built-in evolutionary mechanism to want to sound sexy when I talk about food.

Anyways, I digress West African peanut chicken with sauteed kale and rice.

Yeah, we're talking about a hardy peanut stew with paprika and coriander and two.

Count them, not one, but two different kinds of peppercorn, a vinegar infused rice in a rich peanut butter and coconut milk sauce.

This is a meal that is getting delivered to my house this week while the meal isn't getting delivered.

All the ingredients are getting delivered and the recipe card that shows me how to make it.

It's all from today's sponsor, Blue Apron.

Now, Blue Apron doesn't just send you crap to your house.

We're not talking about chicken that's been raised in a farm in a tiny little cage or like peanuts that are covered in mold.

No, they actually get all their beef and their chicken and their pork from responsibly raised animals.

Their seafood is sourced sustainably.

Their produce is from farms that practice regenerative farming and they send these meals to your house with recipe cards.

Then you just cook them.

It's less than ten bucks per person per meal, super easy.

And to get your first three meals totally free from Blue Apron,

along with a freshness guarantee that means there's not going to be any nasty mold going on your food.

You go to blue apron.com slash Ben.

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