African Sweet Potato and Peanut Stew
- 3 Tbs. water for sautéing
- 3 sweet potatoes, peeled & cut into 1/2″ cubes
- 2 medium yellow onions, chopped
- 3 garlic cloves, pressed or minced
- 1 can (15 oz.) red kidney beans, drained & rinsed
- 2 red bell peppers, seeded & cut into 1/2″ squares
- 1 can (15 oz.) diced tomatoes or 2 fresh, diced
- 1/2-3/4 cup smooth or crunchy natural peanut butter
- 1/2 tsp. salt (or to taste)
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 3 tsp. light brown sugar
- 4 cups vegetable stock
- 1 tsp. fresh ginger, grated
- fresh cilantro, chopped (optional – for garnish)
- unsalted peanuts, chopped (optional – for garnish)
- Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add bell peppers, cover, and cook until softened, about 5 more minutes.
- Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
- Stir in peanut butter, and distribute it evenly throughout. Hint: You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot (it will make it 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 the heat to low and simmer until the potatoes are soft, about 30 minutes.
- Taste and add salt or other seasonings, if necessary. Serve in individual bowls and top with chopped nuts and cilantro, if desired.