My friend Julianne sent it to me awhile ago, but I just started making it recently, and it’s simply divine. And not only is it tasty, but it’s an economical way to create a healthy meal that you and your family can enjoy during the week. Think about cooking once to eat at least twice, but hopefully multiple times.
I will tell you that it’s a little upfront work with the chopping, and it took a little longer than I expected, but it’s well worth the effort. I made up a batch on Sunday night and Bruce and I have been enjoying it ever since. I love the mix of flavors with the root vegetables and the peanut butter. To keep it optimally healthy, I use an all-natural peanut butter that’s free of sugar and hydrogenated oils, so you can imagine that means no Skippy or Jif!
I love this recipe because you can get plenty of protein from the peanut butter but it’s a nice break from eating meat. Give it a whirl and let me know what you think.
African Peanut Stew
2 Tbs. olive oil
2 large onions coarsely chopped
3 large cloves garlic, minced
1 small head of green cabbage, coarsely chopped
3 large Yams or 1 small butternut squash cut into 1 in cubes
3 cups of carrots, diced
2 cups of parsnips, diced
3 cups of canned diced tomatoes, chopped
4 cups of apple cider
1 cup of chunky style peanut butter
1 tsp cayenne pepper
2 tsp salt
1. Heat oil in big heavy pot and saute onions until soft.
2. Add garlic, cabbage, squash, carrots parsnips, tomatoes and apple juice. Bring to boil. Simmer for ten
3. Stir in peanut butter a bit at a time.
4. Add cayenne and salt, then simmer covered for 2 hours or until
veggies are tender.
Have a favorite peanut butter recipe? Share it below!