African Peanut Stew
This truly is a thick nut butter soup. It has a nice creamy texture and works with lots of different greens and vegetables. Feel feel to add a hearty green in step 5 or add other chopped vegetables in step 3 (like carrots, turnips, etc.) If you are not a fan of the peanut, you can still savor this stew by substituting other nut butters. It is a lovely warm and hearty stew that combines very nicely with the simple spiced millet.
Servings: 6 servings
- Large saucepan x2
- Food processor or blender
- 1 can kidney beans
- 2 sweet potatoes
- 2 red peppers
- 1 onion
- 1/3 cup lemon juice
- 3 tbsp sweet cayenne blend, divided
- 3-5 cup water
- 1 cup millet
- 4 cloves garlic
- 1 tbsp granulated garlic
- 1 cup nut butter
- 3 tbsp soy sauce
- olive oil
- Drain and rinse kidney beans. Peel and dice sweet potatoes. Remove seeds and dice red bell pepper. Peel and dice onion. Peel and mince garlic cloves. Cut lemon in half and juice half the lemon for 1/3 cup of juice.
- In a large saucepan, heat a drizzle of oil over medium heat and saute 1 1/2 tbsp of the spice blend until fragrant, about 1 minute. Add millet, 2 1/2 cups water, and salt and pepper. Cover and bring to a boil, then turn heat down and simmer for 15 minutes or until water is absorbed and grain is fluffy.
- In a large pot, steam sweet potatoes for about 10 minutes in an inch of water and then add the kidney beans. In a separate skillet, saute the peppers in oil for 2-3 minutes, add onion and garlic, and 1 1/2 tbsp sweet cayenne spice blend and salt and pepper.
- Add the pepper onion mix to a food processor or blender and add nut butter, soy sauce, lemon juice and 2 cups of water. Process until well blended.
- Pour the nut butter sauce over the beans and sweet potatoes and add another 2-3 cups water, until the soup looks as thick as you'd like.
- Heat through and then season with salt and pepper to taste. Serve with spiced millet (or your favorite whole grain!). Enjoy!