Name: Gambian Peanut Stew
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1.5 tbsp coconut oil; 1 large onion (diced); 6 null garlic cloves (chopped); 2 tbsp ginger (freshly grated); 1.5 null jalapeno (diced); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp coriander; 0.25 tsp cinnamon; 0.25 tsp cloves; 1.5 tsp kosher salt; null null black pepper (to taste); 4 cups vegetable broth ((945 ml) (or water)); 1 small handful fresh thyme sprigs; 1 pound sweet potato ((454 g), peeled and finely diced); 0.5 cup creamy peanut butter ((128 g)); 1 can cannellini ((15-ounce/425g), or other white beans); 1 can crushed tomatoes ((28-ounce/800g)); 5 cups kale ((90-100 g), chopped organic); 1 tbsp lemon juice (freshly squeezed (or lime juice)); 0.5 cup cilantro ((8 g), chopped leaves and tender stems); null null white rice; null null brown rice; null null millet; null null quinoa; null null fonio

Instructions

Show units in method

1

Heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add the coconut oil (1.5 tbsp), and once shimmering, add the onion (1 large) with a pinch of kosher salt (1.5 tsp). Cook until the onions are just starting to brown, about 5 minutes. Add the cloves (6 garlic), ginger (2 tbsp), and jalapeno (1.5). Cook for 2 minutes, stirring frequently to prevent burning.
2

Add the tomato paste (2 tbsp), ground cumin (1 tsp), coriander (1 tsp), cinnamon (0.25 tsp), cloves (0.25 tsp), remaining kosher salt (1.5 tsp), and a generous amount of [black pepper]. Stir frequently for 2 minutes, incorporating the tomato paste and spices into the onions. Add a few splashes of [water] to prevent drying out or burning.
3

Pour in the vegetable broth (4 cups), stirring with a spatula to scrape up any browned bits. Add the handful fresh thyme sprigs (1 small), sweet potato (1 pound), creamy peanut butter (0.5 cup), cannellini (1 can), and crushed tomatoes (1 can). Stir well to combine.
4

Bring to a boil, then reduce heat to low-medium-low to maintain a rapid simmer for 20-25 minutes, or until the [sweet potato] is soft and tender, stirring occasionally.
5

(Optional) If a thicker, creamier stew is desired, use an immersion blender through half the stew (do not blend completely to retain texture). Add the kale (5 cups) and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the [sweet potato] to further thicken.
6

Stir in the lemon juice (1 tbsp) and cilantro (0.5 cup). Season to taste, adding more [kosher salt] as needed. Serve plain, or on top your favorite grain.