African Peanut Stew
Ingredients
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
Directions
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.
from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/