Eek cooked cabbage!
Not the nicest of thoughts for some of us. But paired up with golden kumara, peanuts, ginger and cayenne all your memories of soggy cooked cabbage will be forgotten.
During the winter months this dish is a weekly staple in my kitchen. It’s a throw-it-all-in-the-pot type meal and goes well over couscous or quinoa topped with fresh coriander. Adjust the hotness to your liking.
West African Peanut Stew
Ingredients
1 large onion, chopped
¼ cup vegetable broth
½ tsp cayenne
4 cloves of garlic, minced
2 cups chopped cabbage
1 large golden kumara (sweet potato), cubed
1 large can tomatoes
3 cups vegetable stock
1 tsp salt
1 Tbl fresh ginger, minced
1 Tbl fresh coriander (cilantro)
1 Tbl peanut butter
Method
Steam saute onion for about 5 minutes until soft, add more stock as needed.
Stir in the chilli, garlic and saute for a couple of minutes.
Add the cabbage, sweet potato, tomatoes, stock, salt, ginger and coriander.
Cover and simmer for about 15 minutes until sweet potato is tender.
Stir in the peanut butter and simmer gently.
Serve topped with fresh coriander and a blob of coconut yoghurt.
