West African Yam & Groundnut Stew by Robin Robertson

West African Yam and Groundnut Stew
 
*Yams and sweet potatoes are interchangeable for this recipe. I only had half the needed amount so I added red potatoes and more carrots to balance the needed sweetness. Also chose a natural sweetener of maple syrup & agave combo instead of the brown sugar.
 
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 pounds of sweet potatoes or yams, peeled and cut into 1/2-inch chunks
1 carrot, cut into 1/4-inch slices
3 small fresh hot chiles, seeded and chopped
1 (14.5-ounce) can diced tomatoes, drained
1/3 cup peanut butter
3 cups vegetable broth
2 teaspoons light brown sugar, or a natural sweetener
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon of salt
1/4 teaspoon freshly ground black pepper
!/2 cup chopped or crushed roasted peanuts
 
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, sweet potatoes, carrot, and chiles. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, peanut butter, broth, sugar, cumin, coriander, cinnamon, salt and pepper, and bring to a boil. Reduce the heat to medium and simmer until the vegetables are tender and the sauce has thickened, about 30 minutes. Taste and adjust seasonings. Garnish with the peanuts and serve.
Serves 4

Tamara Romero
Tamara Romero

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