West African Peanut Stew


This recipe is adapted from a recipe for K-12 school food service created by Chef Sam Gasbarro and HealthySchoolRecipes.com. For the original volume food service recipe, visit PeanutsinSchools.org

Active Time: 15 minutes

In a large pot over medium heat, warm the olive oil. Add the onion, garlic, and ginger. After 2 minutes, add cumin and continue to cook for 2 more minutes. Stir together and cook until onion is translucent (about 5 minutes total).

Add the tomato paste and stir until well distributed in onion mixture. Add the peanut butter and vegetable broth. Stir together then bring to a boil. Add sweet potato. Reduce heat to medium-low, cover and cook for 15-20 minutes or until sweet potatoes are tender, stirring occasionally to prevent sticking.

Add the chopped spinach to the pot, stir, then continue -to cook for another 15 minutes. Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Stir in lime juice and peanuts right before service. Top with roasted peanuts and cilantro. Serve warm over steamed brown rice.

Nutrition information per serving:

Calories: 520
Fat: 34g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 40
Protein: 18g
Sodium: 590mg

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