For me, fall is the season for stews. I love to go to the market and take all the time in the world to select the finest vegetables and then take the afternoon to prepare a delicious meal.
But I have a life that often rolls quickly and most of the time I have a two this two year old “assistant” with me in the kitchen.
I’ve created some recipes that give me the impression of having cooked a long simmered dish but in only a few minutes.
Here is one of my favorites:
A quick and delicious sweet potato stew inspired by African maafe.
Sweet potatoes stew with peanut butter
- 1 tablespoon olive oil or coconut oil table
- 1 small / medium onion
- 4 cloves garlic
- 1 1/2 tsp. grated ginger table
- 1/4 teaspoon of ground cloves
- 1 teaspoon cumin
- A large carrot diced
- 2 sweet potatoes medium sized diced
- 4 1/2 cups of broth or vegetable chicken
- 2 tablespoons honey table
- 1/2 cup unsweetened peanut butter. (if using sweet peanut butter use halve of the honey)
- 6 cups baby spinach (almost an entire box)
- Salt, pepper
- Roasted peanuts
- Basmati rice
In a large pot, heat oil over medium heat, adding the chopped onion.
Cook 3 to 4 minutes, add the garlic and ginger and cook 2 minutes.
Add cloves, cumin, cook a minute or two.
Add carrots and sweet potatoes, broth and honey. Bring to boil and reduce over low heat.
Add peanut butter and simmer for about twenty minutes. Remove from heat and add the spinach.
Let stand 3 to 4 minutes, until the spinach is wilted.
Add salt and pepper, to taste.
Serve over basmati rice with roasted peanuts.