Ingredients for African Yam Stew
- 4 cups + 2 tablespoons vegetable stock
- 1 medium onion, chopped
- 1 lb yams, peeled and cubed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup long-grain rice
- 1 teaspoon salt, plus more to taste
- 1/4 cup smooth peanut butter
- 2 cups chopped collard greens
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon Bragg's liquid aminos
- 2-4 teaspoons Chinese chili garlic sauce, to taste
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How to Make African Yam Stew
- Heat 2 tablespoons of vegetable stock in a large pot over medium heat.
- Add 1 medium onion, chopped, and sauté for 5 minutes, adding more stock if needed to prevent sticking.
- Add 4 cups vegetable stock, 1 lb yams (peeled and cubed), 1 (15-ounce) can chickpeas (drained and rinsed), 1/2 cup long-grain rice, and 1 teaspoon salt. Bring to a boil, then reduce heat to low.
- Simmer for 45 minutes, or until the yams are tender.
- While the stew simmers, prepare the peanut butter sauce: In a small bowl, whisk together 1/2 cup of the stew liquid with 1/4 cup smooth peanut butter until completely smooth.
- Stir in 2 cups chopped spinach or other greens into the stew along with the peanut butter sauce. Cook for another 5 minutes, or until the greens are wilted.
- Stir in 1 tablespoon lemon juice, 1/2 teaspoon black pepper, and 1 tablespoon tamari or Bragg's liquid aminos.
- Stir in 2-4 teaspoons Chinese chili garlic sauce, to taste.
- Adjust seasoning with additional salt and pepper as needed. Serve warm.
- Optional: Serve with a dollop of plain yogurt or a side of pita bread.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
10g
Carbs
26g
