West African Peanut Stew

My sister is visit for a few days and wanted to make this recipe that we cut out of the newspaper years ago and loved.  I don't make it often enough and it is delicious and very easy.  I love that it is chock full of vegetables that we don't often eat in our house.  Honestly the kids were not crazy about the looks of the stew but they tasted it and really liked it.  Next time I think I may puree theirs to disguise the vegetables so they will think they are just eating peanut stew.

West African Peanut Stew

1 1/2 tablespoons olive oil
1 large red onion, chopped
3-4 glove of garlic, minced
2 cups shredded white cabbage (to save time we purchased a bag of shredded cabbage)
2 medium-large sweet potatoes, peeled and cut into 1/2 in pieces
1 16 oz can diced tomatoes with liquid
1 tsp grated ginger root
3 cups water
2 cups trimmed and sliced okra OR 1 10 oz package frozen okra thawed (we used frozen)
3/4 cup natural style smooth peanut butter
1/4 tsp cayenne pepper OR 1/2 tsp red pepper flakes
salt to taste



Heat oil in soup pot.  Add onion and garlic and saute over medium heat until golden.

Add cabbage, potatoes, tomatoes, ginger root, and 3 cups water.  Bring to a simmer, then cover and simmer gently until potatoes and cabbage are nearly tender, about 15 minutes.

Add okra, then stir in peanut butter, a little at a time, until it melts into broth. Stir in cayenne or red pepper flakes, cover and simmer gently until vegetables are tender, about 10 minutes.  Add a bit more water if needed for a moist but not soupy consistency.

Season with salt. If desired, garnish each serving with chopped scallions and chopped peanuts.