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.
- 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
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.
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