African Yam Stew

Prep: 20 minutes Cook: 40 minutes


This is a rich and creamy stew because of the peanut butter used. Each serving only contains a small amount of this richer ingredient, and serving it over whole grains cuts the fat content down even more because the serving size will be smaller. To make this a bit less rich, use only 1/8 cup of the peanut butter and add a few splashes of hot sauce to the stew, if desired. I like this with some sriracha hot sauce over the top.


  • 1/3 cups water
  • 1 onion, chopped
  • 2 jalapeno, seeded, finely chopped
  • 2 tsp ginger, minced
  • 1 tsp garlic, minced
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp crushed red pepper
  • 1/4 tsp coriander
  • 5 cups yams, peeled and cut in large chunks
  • 2-14.5 ounce cans chopped tomatoes
  • 2-14.5 ounce cans garbanzo beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1/4 cup natural peanut butter
  • 2 cups fresh chard or kale, chopped
  • 1/4 cup fresh cilantro, chopped


Place the water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper and coriander. Cook and stir for 1 minute. Add yams, tomatoes, garbanzo beans, vegetable broth and peanut butter. Bring to a boil, reduce heat and simmer for 20 minutes, stir in chard or kale and cook for about 10 more minutes until yams and greens are tender. Stir in cilantro and let rest for 2 minutes. Serve over rice or other whole grains.