Recently, I dabbled in African cuisine. It is one that I can honestly say, have very little experience eating or preparing. I figured in light of trying new cuisines for National Nutrition Month, I once again should go out of my comfort zone and try something new. While perusing the web for some ideas, I came across an African yam stew. I tend to enjoy anything with sweet potatoes and also anything that’s warm and can be eaten out of a bowl, instead of a plate. Thanks to Forks over Knives for this delicious recipe! I cut this recipe in half and still had tons left over. But before we get to the recipe, let’s discuss how great sweet potatoes are for you. They are rich in vitamin A (in the form of beta-carotene), vitamin C, manganese, copper, pantothenic acid, and vitamin B6. So in short, eat up!
African Yam Stew
Yield: 5-6 servings
Prep time: 20 mins, Cook time: 35-45 minutes
- 1/4 cup water
- 1/2 onion, chopped
- 1 tablespoon Anaheim or jalapeno pepper, minced
- 1 1/2 teaspoons ginger, ground
- 1 1/2 teaspoons garlic granules
- 1 teaspoons cumin, ground
- 1 teaspoons coriander, ground
- 1/8 teaspoon crushed red pepper
- 3 yams, peeled and chopped
- 1 cups vegetable broth
- 12 ounces tomatoes, chopped
- 7 ounces garbanzo beans, drained and rinsed
- 7 ounces black eyed peas, drained and rinsed
- 1/4 cup peanut butter
- 3/4 cup corn
- 3 cups collards, chopped
In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent.
Add ginger, garlic, cumin, coriander and red pepper.
Cook and stir for 1 minute.
Mix in yams, vegetable broth, tomatoes, beans and nut butter.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
Serve over brown rice or other whole grain.Now that’s what I call a colorful plate! I served mine with pork 🙂 Enjoy!