African Yam Stew

"I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)"
 
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Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
  • Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
  • In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
  • Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
  • Adjust seasonings and serve.

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Reviews

  1. I loved the texture of this dish...almost like a risotto. It was yummy and easy, and great for a quick weeknight dinner. I didn't use the full amount of peanut butter but it was plenty peanut-y for my tastes. Added some sriracha, as well.
     
  2. I loved this. I cut the recipe in half since it was only my husband and I but then wished I hadn't! Made it with spinach and quinoa since that's what I had and extra PB because we love it. I also left out the lemon because I liked it how it was.
     
  3. Very tasty. I made it with red quinoa. I also used a full bunch of kale. That and the quinoa took up so much room that I added an extra 2 cups of veggie broth, an extra spoonful of peanut butter, and an extra tablespoon of soy sauce. I really enjoyed this dish!
     
  4. This was a great one pot meal! Delicious and very filling.
     
  5. Yum, Yum, Yum! I changed things up a bit, using a spicy peanut butter, sauteing the onion in chili oil and I used more yam and beans than the recipe called for. I also substituted quinoa for the rice, reducing the cooking time from 45 minutes to only 20. Fabulous recipe - I'll definitely make it again!
     
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Tweaks

  1. Yum, Yum, Yum! I changed things up a bit, using a spicy peanut butter, sauteing the onion in chili oil and I used more yam and beans than the recipe called for. I also substituted quinoa for the rice, reducing the cooking time from 45 minutes to only 20. Fabulous recipe - I'll definitely make it again!
     

RECIPE SUBMITTED BY

I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking. I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.
 
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