African Peanut Stew
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- ½ t. red pepper flakes
- 1 t. grated fresh ginger
- 2 T light brown sugar
- 1 t. ground cinnamon
- 1 t. ground cumin
- 1 pound winter squash or sweet potato, peeled and cubed (about 2 c.)
- 4 medium red or gold potatoes, peeled and cubed
- 1 ¼ c. water
- ¼ c. natural peanut butter*
- 1 15 oz can black-eyed peas, drained and rinsed
- 4 c. chopped fresh or 2 c. chopped frozen greens (kale, chard, spinach, mustard greens, etc.)
- ¼ c. chopped roasted unsalted peanuts*
- Salt to taste
In a large pot, sauté the onion in a little water or broth until softened. Stir in garlic, pepper flakes, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute. Add squash and potatoes and stir to coat with spices. Add 1 ¼ c. water, bring to a boil, and reduce heat to low. Simmer until squash and potatoes begin to soften, about 20 minutes.
Add peanut butter to the pot and stir to dissolve. Add greens and continue to simmer until all vegetables are tender, about 10 more minutes. Add black-eyed peas and peanuts and heat through. Add salt to taste.
Serve with rice or couscous.
*Nuts and nut butters are naturally high in fat, but they can still be part of a healthy low-fat diet. To reduce the fat in this recipe, reduce the amount of peanut butter and peanuts.
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