African Sweet Potato Peanut Stew

Submitted by FunCook

"I made this recipe after taking ideas from various places. It is a very adaptable recipe, so you can add different veggies and meats. I usually add cauliflower for extra produce and because it is neutral flavored. Some of the spice amounts can be changed; use the cayenne if you like things spicy. The types of milk listed would all be pretty authentic. You can add some cilantro or shredded chicken at the end of cooking if you want."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 2

ingredients

• 4 carrots
• 2 celery ribs
• 1⁄2 cup chopped onion (or 2T minced flakes, or more of either, if desired)
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon turmeric
• 1⁄8 teaspoon cinnamon
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon clove
• 1 dash cardamom (or more, if desired)
• 1⁄8 teaspoon cayenne (optional)
• 2 garlic cloves
• 2 tomatoes, diced (about 8oz)
• 2 sweet potatoes
• 3 cups water (plus more, if needed)
• 1 cup milk (cow, goat, or coconut)
• 3⁄4 cup peanut butter
• 12 ounces okra (chopped, frozen)

directions

1. In a Dutch oven, sautée the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes.
2. Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.