Wednesday, October 15, 2008

African Peanut-Potato Stew

You’ll Need:

  • 1 onion, chopped
  • 1 jalapeno, seeded and finely chopped (optional)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 1/2 tsp. salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper
  • 4 medium size sweet potatoes cut into 1 1/2-inch chunks
  • 2, 14.5 ounce cans chopped tomatoes
  • 1 bunch kale, chopped
  • 4 cups vegetable broth
  • ¼ cup natural peanut butter
  • ½ halved pecans
  • ¼ teaspoon cayenne
  • ½ Tablespoon butter
Directions:

Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot.
Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, salt, and red pepper.
Cook and stir for 1 minute.
Add sweet potatoes, tomatoes, kale, vegetable broth, and peanut butter.
Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.

Spiced, Toasted Pecans
To spice up pecans:
Melt ½ Tablespoon butter in pan
Place ¼ teaspoon of cayenne pepper and pecans in pan.
Stir to coat pecans.
After coated place on baking sheet and bake for 10 to 15 minutes or just until toasted.

Top each bowl of soup with some pecans and enjoy.

No comments :