Spinach Peanut Stew
How to make Spinach Peanut Stew?
Heat 2 Tbs oil in large pot on medium heat.
Add onion, garlic, pepper. Fry, stirring regularly, 2-3 min.
Add 1/4 cup water, sweet potatoes. Cook 5 min, stirring regularly.
Add tomatoes, reduce to medium-low heat. Cook partially covered, stirring occasionally, 10 min.
Mix peanut butter, tomato paste, broth powder, salt, remaining 1/2 cup water in bowl, then add to pot with sweet potatoes. Mix gently a few times. Return to low boil.
Add spinach. Cover and steam 5-7 min, stirring occasionally. Add slightly more water if needed.
When the spinach is done, stir a few times and turn off heat.
Garnish with toasted peanuts. Serve with lime slices and fufu or rice.
Spice kick: Add 1 or 2 chopped, seeded chilies or 1/2 tsp chili flakes with garlic and onion. Other greens: Great with kale, collard greens, chard, arugula, broccoli. Other vegetables: Substitute carrots or parsnips for sweet potatoes. Mock-Meaty: Add some chopped seitan or smoked tofu.
18 oz / 500 g cassava peeled, chopped
1 Tbs margarine or oil
1 cup / 240 ml water
1/4 tsp salt
Bring 1 cup water to boil in a large pot. Add chopped cassava and margarine.
Return to soft boil, reduce heat to low. Cover, steam 20 min, stirring occasionally.
Remove from heat, add salt, mix. Allow to cool 5 min.
Use an immersion blender or potato masher to blend / mash mostly smooth. Consistency should be like thick, sticky mashed potatoes. Add water to thin if desired.
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