Preparation Time: 20 minutes
Cooking Time: 50 minutes (for rice, 25 minutes for stew)
Equipment Needed: Soup pot
In the central part of Africa, peanuts are a traditional and often used cooking
ingredient. This stew, thickened by peanut butter, is hearty and delicious.
Get this cooking first:
1 cup brown rice
2 cups water
Bring water, rice and salt to a boil, reduce heat and simmer until rice is tender, about 45-50
minutes. Or, prepare rice in a rice cooker.
1 Tablespoon coconut oil
1 large yellow onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 1-inch piece ginger, minced
1 jalapeno pepper, diced
1 large sweet potato, peeled and diced
2 teaspoons fresh thyme
1 teaspoons cumin
2 cups vegetable stock
1 28-oz can whole tomatoes, not drained
salt and pepper to taste
1/4 cup natural peanut butter
3 cups baby spinach
In a large saucepan, melt the coconut oil. Add the onion, pepper, garlic and ginger, and sauté
for 5 minutes. Add sweet potato, jalapeno, thyme and cumin and sauté for another few minutes.
Add vegetable stock and tomatoes and a sprinkle of salt and pepper. Cook for 20 minutes or
until sweet potatoes are tender. Lower the heat and stir in peanut butter and stir to make sure it
is completely incorporated in the stew. Now, stir in the spinach and gently simmer until wilted.
Serve over brown rice.
Do you enjoy Jennifer’s recipes? Click on the link to the Right and receive subscribe to the weekly meal plan. It’s a great tool to help your family to make healthy and yummy food choices.