African Peanut Stew 2
This is one of my favorites to make when winter squash comes in season. You can also use sweet potatoes instead of squash.
INGREDIENTS
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1 butternut squash, peeled and chopped
1 red pepper, chopped
Kale, stems removed, and chopped
2 garlic cloves, minced
1/4 cup peanut butter
1 tbsp olive oil
Other ingredients
1 onion, diced
1 can chopped tomatoes
2 cups water
1 tsp cumin powder
¾ tap salt
½ tsp cinnamon powder
¼ tsp turmeric powder
¼ tsp chili powder
2 tsp black pepper
⅛ tsp cayenne powder
⅛ tsp clove powder
METHOD
Heat oil in a Dutch oven. Add onion and red pepper. Sauté till onions are translucent. Add garlic and spices. Stir a few minutes and add tomatoes, squash, peanut butter, and water. Bring to a boil and then down to a simmer. Place lid on Dutch oven and cook for 15 minutes. Add chopped kale and let sit for 5 minutes till kale softens.
Just like with a chili, this is better the second day.
