Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 5 cloves
Ginger – an inch knob
Sweet Potato – 2, peeled and cubed
Greens (Swiss chard or collard greens or kale)– a bunch, washed and torn or cut into bite-sized pieces
Tomato paste 6 oz can – 1
Smooth Peanut Butter – ½ cup
(Use fresh ground peanut butter that has, if possible, only peanuts)
Cumin – 1 ½ tsp
Crushed Red Pepper – ½ tsp
Salt – to taste
Water – 8 cups
Halved or crushed peanuts – for garnish
Cilantro –a bunch, washed and julienned, for garnish
Make a paste of the ginger and garlic (I use a mortar pestle). Heat oil in a deep bottomed pot such as a stock pot or sauce pot. When olive oil is hot, add diced onions and sauté until they caramelize.
Add 1 tbsp of the ginger-garlic paste and mix for about 2 minutes. Make sure the heat is on low, so the ginger-garlic paste doesn’t burn.
Toss in the cubed sweet potato and stir until coated.
Add the cumin and crushed red pepper flakes and mix.
Stir in the peanut butter and then the tomato paste (use about 5 oz of the 6 oz can).
Add the water and mix well, making sure there are no lumps of peanut butter or tomato paste and they are well integrated. Cover the pot and turn up the heat to boil.
Once the stew comes to a rolling boil, turn down the heat to simmer and allow it to simmer until the sweet potatoes are cooked, about 15 minutes.
Add the greens and allow to wilt, about 5 minutes.
Taste and add salt to taste. (Note: peanut butter and tomato paste might add some umami flavor to the stew, so it is important to taste and then salt, lest it become too salty.)
Ladle in bowls and garnish with cilantro and crushed peanuts. Serve with rice or other grains of choice or with bread.
Notes and Instructions
Recipe and photo credit: Vinola Munyon