MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: African Sweet Potato & Peanut Stew
Categories: African, Stews
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
1 md Onion; chopped
1 md Green bell pepper;
- seeded & chopped
1 cl Garlic; minced
2 ts Natural sugar
1 ts Fresh ginger; grated
1/2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Cayenne
1 1/2 lb Sweet potatoes;
- peeled & diced 1/2"
14 1/2 oz Can crushed tomatoes
1 1/2 c Vegetable broth
Salt
1 1/2 c Cooked dark red kidney
- beans -OR-
15 oz Can beans; rinsed & drained
2 tb Peanut butter
1/2 c Unsalted peanuts;
- dry-roasted, chopped

Heat the oil or water in a large saucepan over medium heat. Add the
onion, cover, and cook until softened, about 5 minutes. Add the bell
pepper and garlic, cover, and cook until softened, about 5 minutes.
Stir in the sugar, ginger, cumin, cinnamon, and cayenne, and cook,
stirring, for 30 seconds. Add the sweet potatoes and stir to coat.
Stir in the tomatoes, broth, and salt to taste. Bring to a boil, then
reduce the heat to low and simmer until the vegetables are soft,
about 30 minutes.

About 10 minutes before the end of the cooking time, stir in the
kidney beans and simmer until heated through.

Remove about 1/4 cup of the hot broth and place it in a small bowl.
Blend in the peanut butter, stirring until smooth, then stir the
mixture into the stew. If a thicker consistency is desire, puree
about 1 cup of the stew in a blender or food processor and stir back
into the pot, or use an immersion blender to puree some of the stew
right in the pot.

Taste and adjust the seasonings. Sprinkle with the chopped peanuts and
serve.

Recipe by Vegan Planet by Robin Robertson

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