African Sweet Potato And Peanut Stew Recipe

Ingredients for African Sweet Potato And Peanut Stew

• 2 tablespoons olive oil
• Yellow Onion
• Green Bell Pepper
• Garlic Clove
• Light Brown Sugar
• Fresh Ginger
• Ground Cumin
• Ground Cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 pounds sweet potatoes, peeled and cubed
• Crushed Tomatoes
• Vegetable Stock
• salt to taste
• Dark Red Kidney Beans
• Smooth Peanut Butter
• Dry Roasted Unsalted Peanuts

How to Make African Sweet Potato And Peanut Stew

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
2. Add 1 medium onion, chopped, and cover. Cook until softened, about 5 minutes.
3. Add 1 bell pepper (any color), chopped, and 2 cloves garlic, minced. Cover and cook until softened, about 5 minutes.
4. 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.
5. Add 2 pounds sweet potatoes, peeled and cubed, and stir to coat.
6. Stir in 1 (28-ounce) can crushed tomatoes, 2 cups vegetable or chicken stock, and salt to taste.
7. Bring to a boil, then reduce heat to low and simmer until the sweet potatoes are tender, about 30 minutes.
8. About 10 minutes before the end of cooking time, stir in 1 (15-ounce) can kidney beans, drained and rinsed. Simmer until heated through.
9. 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.
10. 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.
11. Taste and adjust seasonings as needed.
12. Garnish with 2 tablespoons chopped peanuts before serving over rice or couscous.