I’m an American so you’ll have to make the appropriate conversions for the measurements.

WEST AFRICAN SWEET POTATO STEW

INGREDIENTS

1 yellow onion, chopped

1 red bell pepper, seeded and chopped

2 cloves garlic, minced

2 tsp grated fresh ginger

½ tsp ground cumin

¼ tsp cayenne

1½ lb sweet potatoes, peeled and cut into ½-inch pieces

1 15 oz can salt-free diced tomatoes

2 Tbsp coconut aminos (soy sauce, tamari, or miso paste can also be used)

2 cups unsalted vegetable stock

2 15 oz cans salt-free garbanzo beans

2 Tbsp smooth unsalted natural peanut butter

½ cup chopped unsalted dry-roasted peanuts

1 tsp black sesame seeds

DIRECTIONS

Heat ¼ cup of water in a large saucepan over medium.

Add onion, cover, and cook 5 minutes or until softened.

Add bell pepper and garlic, cover; cook 5 minutes or until softened.

Stir in ginger, cumin and cayenne; cook, stirring, 30 seconds.

Add sweet potatoes, stirring to coat.

Stir in tomatoes, coconut aminos, and 1¾ cups broth. Bring to a boil, reduce heat to low and simmer 20 minutes.

Stir in beans; simmer 10 minutes or until vegetables are soft and heated through.

In a small bowl or measuring cup, combine or whisk peanut butter and remaining ¼ cup broth until smooth; stir into stew. If a thicker consistency is desired, puree 1 cup stew in a blender or food processor and stir back into the pot.

Add salt & black pepper and adjust other seasonings as needed or desired.

Ladle into bowls, sprinkle with chopped peanuts and black sesame seeds.