Senegalese Peanut Stew with Spinach and Sweet Potatoes
This African stew pairs cayenne with peanut butter to make a comforting winter
1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 medium garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy variety
8 cup(s) spinach, leaves, stemmed, packed, chopped
Coat a large saucepan with cooking spray and set over medium heat. Add onion and
bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often.
Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits
from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while,
until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3
cups per serving.
Keep the heat low as the soup simmers so the peanut butter doesn't break (that
is, in culinary terms, "doesn't fall out of suspension" or separate).
POINTS® Value: 4