African Sweet Potato and Peanut Stew
Why I Love This Recipe
I love to serve this hearty, flavorful and slightly spicy stew when autumn begins and there is a chill in the air. It is a rich and satisfying comfort food. Garnishing with the chopped peanuts and cilantro is a must! This can be eaten by itself or served over a your grain of choice, with quinoa being my favorite combination. Karla Barbieri
Ingredients You'll Need
3 Tablespoons water, for sauteing
2 medium size yellow onions, chopped
3 garlic cloves, pressed or minced
2 red bell peppers, seeded and cut into ½ inch squares
1 tablespoon light brown sugar
1 teaspoon grated or minced fresh ginger
1 teaspoon ground cumin
1 teasoon ground cinnamon
½ teaspoon cayenne pepper
½ to ¾ cup smooth natural peanut butter (crunchy works great, too!)
3 sweet potatoes, peeled and cut into ½ inch cubes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes or 2 fresh tomatoes, diced
4 cups vegetable stock
1 teaspoon salt
½ to 1 cup chopped, unsalted dry-roasted peanuts (optional)
Chopped fresh cilantro, for garnish (optional)
Heat water in a large-size saucepan over medium heat. Add onions and garlic and cook until softened, about 5 minutes. Add bell pepper, cover, and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring for 30 seconds.
Stir in peanut butter, distributing evenly throughout. Hint: to thin out peanut butter first, mix it with water in a small bowl before adding to pot. It will be easier to incorporate into the stew.
Add sweet potatoes, kidney beans, and tomatoes, and stir to coat. Add vegetable stock, bring to a boil, then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Taste and add salt, if necessary. Serve in individual bowls, topped with chopped nuts and cilantro, if desires.