Ingredients for African Sweet Potato And Peanut Stew
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 2 pounds sweet potatoes, peeled and cubed
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock
- Salt, to taste
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1/2 cup smooth peanut butter
- 2 tablespoons dry roasted unsalted peanuts, chopped
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How to Make African Sweet Potato And Peanut Stew
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and cover. Cook until softened, about 5 minutes.
- Add 1 bell pepper (any color), chopped, and 2 cloves garlic, minced. Cover and cook until softened, about 5 minutes.
- Stir in 2 tablespoons brown sugar, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper (optional). Cook, stirring constantly, for 30 seconds.
- Add 2 pounds sweet potatoes, peeled and cubed, and stir to coat.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 cups vegetable or chicken stock, and salt to taste.
- Bring to a boil, then reduce heat to low and simmer until the sweet potatoes are tender, about 30 minutes.
- About 10 minutes before the end of cooking time, stir in 1 (15-ounce) can kidney beans, drained and rinsed. Simmer until heated through.
- In a small bowl, whisk together 1/2 cup creamy peanut butter with about 1/4 cup of the stew broth until smooth. Stir into the stew.
- For a thicker stew, puree 1 cup of the cooked stew in a blender or food processor until smooth, then return it to the pot and stir to combine.
- Taste and adjust seasonings as needed.
- Garnish with 2 tablespoons chopped peanuts before serving over rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
45g
Fat
9g
Carbs
17g
