We have not “thawed out” here in Northern New England, so we still appreciate hearty soups and stews this time of year. This West African-inspired stew features sweet potatoes and nut butter- maybe your tried a similar version at an African restaurant or an ethnic foods cafe. It is YUMMY! We leave out the peanut butter and replace it with almond butter or cashew butter as they are a better choice nutritionally and health-wise. If you don’t have any concerns with peanut butter you can certainly substitute it. Chickpeas can be substituted for the kidney beans, if you prefer. Served over millet it becomes a meal.
African-style Sweet Potato Stew
2 Tbsp. oil/butter 1/8 tsp. ground cayenne
2 onions, diced 3-4 med. sweet potatoes*
Opt: 1 jalapeño, minced 15 oz. can tomatoes
2 tsp. freshly grated ginger 1 can kidney beans**
2 cloves garlic, crushed 3 cups water
2 tsp. ground cumin 1 tsp. sea salt
1 tsp. ground coriander ½ cup nut butter***
½ tsp. cinnamon opt: 1 Tbsp. lemon juice
½ tsp. turmeric
Peel and cut sweet potato into cubes. Sauté onion (and jalapeño, if including) in oil/butter until tender. Add rest of ingredients in left column and sauté for 1 minute. Add the ingredients in the right column, except for nut butter, to the mixture. Bring to a boil then simmer for about 30 minutes, until the sweet potatoes are tender. Mix a bit of the soup broth into the nut butter, then combine with the soup.
*about 2 ½ -3 lbs.
** drained, or 1 can drained chickpeas
***almond butter, cashew butter, etc.
© 2010 Kim Wilson, from Everyday Wholesome Soup