TZUTC: -0800   
   MSGID: 35153.fidonet_cooking@1:105/500 2d90c52f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: African Sweet Potato & Peanut Stew   
    Categories: African, Stews   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Onion; chopped   
         1 md Green bell pepper;   
              - seeded & chopped   
         1 cl Garlic; minced   
         2 ts Natural sugar   
         1 ts Fresh ginger; grated   
       1/2 ts Ground cumin   
       1/2 ts Ground cinnamon   
       1/4 ts Cayenne   
     1 1/2 lb Sweet potatoes;   
              - peeled & diced 1/2"   
    14 1/2 oz Can crushed tomatoes   
     1 1/2 c  Vegetable broth   
              Salt   
     1 1/2 c  Cooked dark red kidney   
              - beans -OR-   
        15 oz Can beans; rinsed & drained   
         2 tb Peanut butter   
       1/2 c  Unsalted peanuts;   
              - dry-roasted, chopped   
       
     Heat the oil or water in a large saucepan over medium heat. Add the   
     onion, cover, and cook until softened, about 5 minutes. Add the bell   
     pepper and garlic, cover, and cook until softened, about 5 minutes.   
     Stir in the sugar, ginger, cumin, cinnamon, and cayenne, and cook,   
     stirring, for 30 seconds. Add the sweet potatoes and stir to coat.   
     Stir in the tomatoes, broth, and salt to taste. Bring to a boil, then   
     reduce the heat to low and simmer until the vegetables are soft,   
     about 30 minutes.   
        
     About 10 minutes before the end of the cooking time, stir in the   
     kidney beans and simmer until heated through.   
        
     Remove about 1/4 cup of the hot broth and place it in a small bowl.   
     Blend in the peanut butter, stirring until smooth, then stir the   
     mixture into the stew. If a thicker consistency is desire, puree   
     about 1 cup of the stew in a blender or food processor and stir back   
     into the pot, or use an immersion blender to puree some of the stew   
     right in the pot.   
        
     Taste and adjust the seasonings. Sprinkle with the chopped peanuts and   
     serve.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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