Sweet potatoes and peanuts have each sustained many a Southerner throughout history. Together, they get along swimmingly in this smooth take on a West African peanut stew.
2 tablespoons olive oil
2 onions, chopped
4 celery ribs, chopped
3 large garlic cloves, chopped
1 tablespoon cumin
1 tablespoon coriander
¼ teaspoon cayenne pepper
3 medium sweet potatoes, peeled and chopped
8 cups vegetable stock
½ cup natural peanut butter
Salt and pepper to taste
Garnish: Plain yogurt thinned with whole milk, thyme leaves, toasted pepitas
- Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.
- Stir in stock and bring to a boil. Cover, reduce heat, and simmer for 1hour.
- Puree using an immersion blender (or carefully blend in batches), then stir in peanut butter. Adjust seasoning, drizzle with a spoonful of yogurt, and top with thyme leaves and pepitas.
From Good for the Soul.
Recipe ByJohn Ondo