African Peanut Stew



  • 1 tablespoon vegetable oil
  • 4 cloves garlic
  • 1-inch fresh ginger
  • 1 medium sweet potato
  • 1 medium onion
  • 1 teaspoon cumin
  • ¼ teaspoon crushed red pepper
  • 6 ounce can tomato paste
  • ½ cup natural style chunky peanut butter $0.93
  • 6 cups vegetable broth


  1. Peel and grate the ginger using a cheese grater. Mince the garlic. Sauté the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
  2. Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato, add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
  3. Add the tomato paste and peanut butter and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
  4. Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft.
  5. Serve the stew over brown rice.


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