African Yam Stew

Recipe by Katie Mae

Makes 6–8 Servings | Ready in 35 minutes | Stores 1 week in fridge

INGREDIENTS

1 onion, chopped
1–2 tablespoons jalapeno pepper, minced
1 tablespoon ginger, ground
1 tablespoon garlic granules
2 teaspoons cumin, ground
2 teaspoons coriander, ground
¼ teaspoon crushed red pepper
6 yams, peeled and chopped
2 cups water
24 oz tomatoes, chopped (canned or fresh)
1½ cups cooked garbanzo beans (15-oz can, drained and rinsed)
1½ cups cooked black eyed peas (15-oz can, drained and rinsed)
½ cup unsweetened almond or peanut butter
1½ cups organic corn
1 bunch collards or kale, chopped
 
African Yam Stew 2

ACTION STEPS

  1. In a large pot over medium heat, add onion, pepper, ginger, garlic, cumin, coriander and red pepper. Cover and sauté for a few minutes, until the onions become translucent. Stir frequently to prevent the vegetables from sticking.
  2. Add yams, water, tomatoes, beans and nut butter. Bring to a boil, reduce heat and simmer for 20 minutes.
  3. Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. Serve warm.

CHEF’S NOTE

To make this dish a little lighter, serve over raw leafy greens. For extra heartiness, serve over brown rice or other whole grain.

Print Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *