Groundnut stew

I had my doubts about this meal, but it turned out to be fabulous. It was spicy, rich and delicious. Even Jerry, who sometimes is not pleased with stews, returned for a second helping. I began with a recipe in "Vegan Planet" by Robin Robertson and made some changes. One important change was reducing the fat content. Although this is not fat-free, the only significant fat is that naturally occurring in the peanuts. The Publix near us grinds their own peanut butter every day and they add nothing to it. If you can find a source near you, you will be amazed at the difference between the fresh ground peanuts-only and the commercial peanut butter.

Groundnut Stew

1/4 cup water

1 medium onion, chopped
1 medium green bell pepper, chopped
1 large garlic clove, pressed
1 teaspoon fresh ginger, grated
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4- 1/2 teaspoon cayenne
2 medium sweet potatoes, peeled and diced
1 14 ounce can diced tomatoes
1 1/4 cups vegetable broth (use in 2 portions)
1 15-ounce can red kidney beans, rinsed and drained
2 tablespoons fresh ground peanut butter
2 cups cooked jasmine rice
1/4 cup unsalted dry-roasted peanuts, chopped

In a large saucepan over medium heat, cook the onion in the water until softened, about 5 minutes. Add the green pepper and garlic, cover and cook until softened, about another 5 minutes. Stir in the ginger, cumin, cinnamon and as much cayenne as you like heat. Add the sweet potatoes and stir to coat with the spices. Stir in the tomatoes and 1 cup of stock and simmer over low heat until the potatoes are soft, about 25-30 minutes. Stir in the kidney beans and simmer for 5 minutes.

In a small bowl combine the peanut butter with the remaining 1/4 cup of broth, stirring until smooth. Stir it into the stew being careful not to excessively mush the sweet potatoes.

Place a serving of rice in each plate and spoon a serving of stew over the rice. Top with a sprinkling of the chopped peanuts. Serves 3-4.