I have been wanting to make this stew for a while now. I figured it would be off limits as it usually has quite a bit of fat in it from the peanuts. Yes, I know, I could have eaten it and maybe had a quarter of a cup but I always want more, don't we all? Instead here is a version that has been healthified. Usually the soup does not have beef but I have been in need of some iron so you can easily eliminate it and replace with endamame and vegetable broth.
AFRICAN PEANUT STEW
1 tablespoon olive oil
1 onion, finely chopped (about 1½ cups)
1 medium green bell pepper, finely chopped (about 1¼ cups)
½ cup chopped carrot
½ cup chopped celery
4 garlic cloves, minced
one inch piece of ginger, grated
2 (14 1/2 ounce) cans diced tomatoes, drained
1 bay leaf
8 cups water or broth
1 lb. of sweet potatoes, peeled and cut into ½-inch pieces
1½ lbs. of very lean stew beef, chopped into bite sized pieces
¼ cup creamy or crunchy peanut butter
¼ cup chopped fresh cilantro
1/2 cup peanuts, chopped
1 teaspoon salt
Coarsely ground black pepper
Add tomatoes, salt and pepper, ginger and bay leaf; cook, uncovered, until tomatoes are slightly reduced. Add broth or water and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Garnish with cilantro and and chopped peanuts.
No craft today but check out this animal that appeared out of nowhere. I was peeling my sweet potato for the soup and I looked down and saw this. Had to laugh and take a picture to share with all of you.