African Sweet Potato & Peanut Stew

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3 tablespoons Water
2 medium Yellow onion
3 cloves Garlic
2 Red bell pepper
3 teaspoons Light brown sugar
1 teaspoon Fresh ginger
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
1/2 teaspoon Cayenne pepper
3/4 cup Peanut butter
3 medium Sweet Potatoes
1 can (15 oz.) Kidney beans
1 can (15 oz.) Diced Tomatoes
4 cups vegetable stock
1/2 cup unsalted peanuts
1 tablespoon chopped cilantro


1. 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.
2. Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
3. 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).
4. Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.
5. Add vegetable stock, bring to a boil, then reduce the heat to low and simmer until the potatoes are soft, about 30 minutes.
6. Serve in individual bowls and top with chopped nuts and cilantro, if desired.

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