Peanut and Sweet Potato Stew

The Guardian – https://www.theguardian.com/food/2023/jan/30/peanut-sweet-potato-stew-recipe-melissa-thompson

Melissa Thompson, author of “Motherland,” writes in The Guardian of this West African peanut stew: “The movement of peanuts around the world tells of the trading routes that saw food, goods and people cross the Atlantic through the Columbian Exchange and beyond.”

4-6 servings

Ingredients

• 1 onion, chopped
• Vegetable oil
• 2 cloves garlic, crushed
• 1-inch piece ginger, finely grated
• 2 teaspoons ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground fenugreek
• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 2 quarts vegetable stock
• 1 14-ounce can red kidney beans, drained
• 2 tablespoons peanut butter (can substitute other nut/seed butter)
• 2 bunches spinach, double-washed, stalks removed, and roughly chopped
• Sea salt
• Cooked brown or white rice

Directions

1. In a Dutch pot or large saucepan, fry the onion in a little oil. After 8 minutes, add the garlic and ginger, and cook for another couple of minutes before adding the spices, mixed with a little water to prevent them burning. Stir and cook until the spices become aromatic.
2. Add the sweet potatoes and stir to coat, then pour in the stock, and add the beans and peanut butter. Put a lid on the pot and cook for 10-15 minutes until the sweet potatoes are soft.
3. Remove the lid, mix in the spinach and leave for 5 minutes until cooked. Taste, then add salt until seasoned as you prefer.
4. Serve over hot rice.

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