African Peanut Stew (Domoda)

1. 1

   In a large pot with a lid, heat 1 TB oil (olive, canola, sunflower, etc) on medium heat. Add onions and garlic, and saute until fragrant. Add the ginger and tomato paste, along with a pinch of salt. Cook for 1 to 2 minutes. Add the tomatoes.

2. 2

   Add 4 cups of stock, place lid on, and simmer on medium until the contents is tender, about 10-15 minutes. Stir in the peanut butter. Puree if desired, using an immersion blender or transferring in batches to a conventional blender, taking care to not burn yourself. Return to the pot on medium heat.

3. 3

   Add the sweet potato, and simmer for 10-12 minutes. Add the green beans, peppers, and garbanzo beans. Simmer for 5-10 minutes, until just tender but still toothsome.

4. 4

   Add the spices to the soup, tasting as you go to suit your preferences. Simmer the soup for about 10 minutes longer without the lid on to help concentrate the flavors.

5. 5

   Once the vegetables are tender, but not mushy, add the greens, lime juice and fresh cilantro, and adjust salt and pepper. If needed, add a pinch of sugar to help round out the acidity. Serve with the toasted peanuts, additional cilantro, and wedges of lime.

No additional tips available.