African Sweet potato and peanut stew

3 tablespoons water (for sauteing)

 2 medium yellow onions, chopped

 3 garlic cloves, pressed or minced

 2 red bell peppers, seeded and chopped into bite-sized pieces

 1 tablespoon light brown sugar

 1 teaspoon grated or minced fresh ginger

 1 teaspoon ground cumin

 1 teaspoon ground cinnamon

 1/2 teaspoon cayenne pepper (I halved this)

 1/2 cup smooth natural peanut butter (crunchy is fine too)

 3 kumara peeled and cut into 1/2 inch cubes

 1 can (15 oz.)red kidney beans, drained and rinsed

 1 can (15oz.) diced tomatoes or 2 fresh tomatoes, diced

 4 cups vegetable stock

 1 teaspoon salt

 1/2 cup chopped, unsalted dry-roasted peanuts (optional)

Chopped coriander for garnish

 

Heat water in a large saucepan over medium heat.  Add onions and garlic and cook until softened, about 5 minutes.  Add bell pepper, cover and cook until softened, about 5 minutes.  Stir in brown sugar, ginger, cumin, cinnamon and cayenne pepper, and cook, stirring for 30 seconds.

 

Stir in peanut butter, distributing evenly.  HINT: Prepare peanut butter by adding 1/4 cup of HOT water and mixing in a separate bowl.  Then it will be thinner and easier to mix in when you add it.  We did this and it helped.

 

Add kumara, kidney beans and tomatoes.  Stir to coat.  Add vegetable stock, bring to a boil, then reduce heat to low and simmer until the sweet potatoes are soft (30 – 40 minutes).  Taste and add salt if necessary. Serve over your choice of grain with chopped peanuts& coriander on top!

 

I did the first bit up to adding the peanut butter then transferred to a casserole dish added the kumara etc and baked in a moderate oven for about 40 minutes. Used about half the stock with the method.

I chose to cook it in the casserole as I was taking it to a family meal & as my Dad is elderly & frail and loves mashed potatoes we had mash to accompany it and a lovely salad. Everyone was wanting seconds!

This was from Colleen Patrick-Gudreau's book "The Vegan Table"