TZUTC: -0800
MSGID: 35153.fidonet_cooking@1:105/500 2d90c52f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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
 
MMMMM
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