I really love anything sweet and spicy, peanut buttery, or sweet potato-y. So, the combo in groundnut stew has always screamed to me. Ever since having it at a local Ethiopian restaurant eons ago for the first time, served with Injera bread, I've been in love. Mmmmm! Here's the rendition I made tonight. I can happily say I'll be feasting on it out of my lunch box all week.
Saute for 4-5 minutes in a medium-sized pot:
1 onion, chopped
1 red bell pepper, diced
2 tsp minced fresh ginger
1 tsp minced garlic
1 can diced green chiles
Add and simmer, covered, for 25 minutes (til potatoes are tender):
2 cups diced sweet potato
2 14-oz cans stewed tomatoes
2 cups water
1 Tbsp dried parsley
1-1/2 tsp each: Dried thyme, salt, cumin
Stir in:
1/2 cup peanut butter
and then:
2 cups baby spinach
Serve as is, over rice, and/or if you're lucky enough to have some on hand - some of that yummy Injera I mentioned up top.
