Ethiopian Peanut Stew
“It sounds like a strange combo of flavors but it's actually really good. I make this a lot in the winter.” - Teri Drake-Floyd, Hull, GA
2 medium sweet potatoes, chopped
1 carrot, chopped
1/2 onion, chopped
1 large handful greens (collards, kale or mustard greens)
2-3 cups vegetable or chicken stock
1/2 cup peanut butter
1 small can tomato paste
1 tsp each of: cumin, ginger, sweet paprika
1/2 tsp turmeric
1/4 tsp cayenne (more to add spice)
2 tablespoons olive oil
1 clove garlic, minced
Salt to taste
Garnish: roasted peanuts, lime wedges, fresh cilantro or parsley
In a large soup pot, sauté garlic clove and ginger in oil until fragrant.
Put heat on medium high, then add chopped onions, sweet potatoes and carrots. Sauté veggies for about two minutes.
Add peanut butter and tomato paste, and all of the spices, stirring to combine.
Add 2 cups stock and stir. Reduce heat to medium-low and cover with a lid. After about ten minutes, remove lid and mash about half of the sweet potato mixture with a potato masher, then stir. Add greens. If the mixture is too thick, you can add another cup of stock. Simmer with the lid on until sweet potatoes and greens are tender and the stew is thickened to your liking.
Serve over rice or grits and garnish with fresh cilantro/parsley, lime wedges, hot sauce and roasted peanuts.
*For a heartier meal, you can easily add chicken drumsticks to this stew. Brown them beforehand, then add to the mixture along with the stock and cook until done.