Kwanzaa Inspired Groundnut Stew
Warm spices, sweet sweet potatoes and rich peanuts make this vibrantly colored, flavorful stew pure pleasure.
2 tablespoons peanut oil
3 cups diced red onion
3 cups diced sweet potato, cut into 1/2-inch cubes
2 cloves garlic, minced
3 tablespoons minced ginger
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 14.5-ounce can diced tomatoes
4 cups vegetable stock
3/4 cup peanut butter
3/4 cup roasted peanuts
1 cup chopped fresh spinach
Pinch each of salt and ground black pepper
Heat the peanut oil in a large pot over medium-high heat; add the onion and sauté 5 minutes, then add the sweet potato, garlic, ginger and spices and cook about 3 minutes. Add diced tomatoes and vegetable stock, bring to a boil and simmer, covered, for 15 minutes or until the sweet potatoes are soft. Stir in the peanut butter, peanuts and spinach, season with salt and pepper, simmer to desired thickness and serve.
This stew is delicious served over rice or couscous. Substitute collard greens or kale for the spinach, or add tofu or cooked chicken to make it even heartier. Looking for more spice? Harissa sauce is authentically North African, but Sriracha also works with these flavors.
Yield: 6 servings