Wild African Yam Stew

African Yam Stew

Recipe by Katie Mae
 
An easy, one-pot meal makes for more time to do what you love and less clean up. Two popular African soups were the inspiration for my Wild African Yam Stew. Popular ingredients found in this region are yams, beans, chili peppers, onions, ginger, garlic and peanuts, all of which can be found in this hearty stew. The nut butter – peanut or almond – is a key ingredient to make this stew creamy and ultra-delightful to the tastebuds. Feel free to kick up the heat by using jalapeño pepper or more red pepper flakes.

I was thrilled to have this recipe featured on Forks Over Knives website. Check their recipe page for more healthy plant-based recipes!
 
Makes 6–8 Servings
Ready in 35 minutes
Stores 6 days in fridge

 

INGREDIENTS

  • 1 onion, chopped
  • 1–2 tablespoons jalapeno pepper, minced
  • 1 tablespoon ginger, ground
  • 1 tablespoon garlic granules
  • 2 teaspoons cumin, ground
  • 2 teaspoons coriander, ground
  • ¼ teaspoon crushed red pepper
  • 2 lb yams, peeled and chopped
  • 2 cups water
  • 24 oz tomatoes, chopped
  • 1½ cups cooked garbanzo beans (15-oz can), drained and rinsed
  • 1½ cups cooked black eyed peas (15-oz can), drained and rinsed
  • ½ cup unsweetened almond or peanut butter
  • 1½ cups organic corn
  • 1 bunch collards or kale, chopped

 

ACTION STEPS

 
1. In a large pot over medium heat, add onion and pepper, but no oil. Cover with lid to keep the moisture released from the veggies in the pan. Stir frequently to prevent the veggies from sticking. Add ginger, garlic, cumin, coriander and red pepper. Cook for a couple more minutes, continuing to stir.

2. Add yams, water, tomatoes, beans and nut butter. Bring to a boil, reduce heat and simmer for 20 minutes.

3. Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. To make this dish a little lighter, serve over raw leafy greens. For extra heartiness, serve over brown rice or other whole grain.

African Yam Stew

 
 
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4 Comments

  1. Morgan Evans
    November 21, 2013

    Definitely want to try this one. Looks good, Kip!

    ps-No greens on the recipe list… How much?

    • Katie Mae
      Katie Mae
      November 21, 2013

      Thanks Morgan! You’re going to love it! I use one bunch of collards. One bunch of kale or spinach would also work. I estimate this would be about 3 cups of greens uncooked. It may look like a lot at first, but once it’s cooked it won’t look like that much.

  2. Deborah
    May 7, 2015

    Hi Katie Mae,

    What could be substituted for the peanut butter if one is on a no nut, no seed, no soy, no avocado, no oil regime?

    Thank you so much for your wonderful work and recipes!

  3. Jordasche Kingston
    October 18, 2015

    I made this tonight. I cooked it for 1 hour in the crockpot. Oh my goodness, it was delicious!!!!! Thank you for sharing!!