African Yam Stew
By Mary McDougall
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.
Prep Time: 20 min
Cook Time: 40 min
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.