Haudlady
02-01-2007, 11:23 AM
Hello All,
Brandi asked for this elsewhere, so here it is!
African Sweet Potato Stew
1 tbsp olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 large garlic clove, minced (I like garlic, so I used extra!)
2 tbsp light brown sugar or natural sweetener
1 tsp peeled and grated fresh ginger
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cayenne
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
1 14.5 ounce can of crushed tomatoes
1 1/2 cups vegetable stock
Salt
1 1/2 cups cooked or one 15 ounce can dark red kidney beans, drained and rinsed
2 tablespoons smooth natural peanut butter
1/2 cup chopped unsalted dry-roasted peanuts
1) heat olive oil in large saucepan over medium heat. Add onion - cover and cook until softened (about 5 min). Add the bell pepper and garlic - cover and cook until softened (about 5 minutes). Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce heat to low and simmer until vegetables are soft (about 30 minutes).
2) About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
3) Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot.
4) Sprinkle with the chopped peanuts and serve over rice or couscous.
When I made this, I used extra garlic (about 4 cloves - I like garlic)... we didn't have kidney beans, so I used lentils instead... and I used extra peanut butter (a total of about 4 tablespoons). It was very good - but the cayenne is a little strong with the combination of cumin and cinnamon... the next time I make it, I think I will cut the cayenne down to 1/8 teaspoon!
I'm sure it would also taste good over quinoa (I love quinoa).
This made more than I expected (serves 4-6), so I took half of it, added extra tomato and some vegetable stock and turned the rest into a milder soup. So, we have some in the freezer, too, for the next time we don't feel like cooking!
YUM YUM YUM!!!
Brandi asked for this elsewhere, so here it is!
African Sweet Potato Stew
1 tbsp olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 large garlic clove, minced (I like garlic, so I used extra!)
2 tbsp light brown sugar or natural sweetener
1 tsp peeled and grated fresh ginger
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cayenne
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
1 14.5 ounce can of crushed tomatoes
1 1/2 cups vegetable stock
Salt
1 1/2 cups cooked or one 15 ounce can dark red kidney beans, drained and rinsed
2 tablespoons smooth natural peanut butter
1/2 cup chopped unsalted dry-roasted peanuts
1) heat olive oil in large saucepan over medium heat. Add onion - cover and cook until softened (about 5 min). Add the bell pepper and garlic - cover and cook until softened (about 5 minutes). Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce heat to low and simmer until vegetables are soft (about 30 minutes).
2) About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
3) Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot.
4) Sprinkle with the chopped peanuts and serve over rice or couscous.
When I made this, I used extra garlic (about 4 cloves - I like garlic)... we didn't have kidney beans, so I used lentils instead... and I used extra peanut butter (a total of about 4 tablespoons). It was very good - but the cayenne is a little strong with the combination of cumin and cinnamon... the next time I make it, I think I will cut the cayenne down to 1/8 teaspoon!
I'm sure it would also taste good over quinoa (I love quinoa).
This made more than I expected (serves 4-6), so I took half of it, added extra tomato and some vegetable stock and turned the rest into a milder soup. So, we have some in the freezer, too, for the next time we don't feel like cooking!
YUM YUM YUM!!!