This peanut butter and sweet potato stew is creamy, sweet and sooo delicious.
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In this lentils and sweet potato stew, you will find a rich, comforting, healthy and easy to prepare meal. It is jam packed with flavor from the peanut butter, but also from the sweetness of the sweet potato and the tomatoes bring a nice acidity that cuts all that richness and brings this stew alive.
I found in my research, that Sudanese people are very hospitable. Meals are eaten around a large, communal tray on which various meat, vegetable, salad, and sauce dishes are placed. These are eaten with the right hand, using flat bread or a stiff millet porridge known as asida or kisra. Peanuts are a key ingredient in Sudanese cooking. Contributing both texture and flavour, they are often added to hot dishes, like spinach and peanut stew, or ground down and served as a sauce.
I love cooking with peanut butter, it brings a great richness and a depth of flavor. I discovered that trick when I was researching African cooking on the web, and by the way, their food is absolutely awesome, it is completely in line with my food philosophy; eat healthy, and lots of veggies. 🙂
In a oiled wok or big frying pan, cook the onion until golden. Add the garlic and cook a minute more. Toss in the tomatoes (and juice), the tomato sauce, the uncooked sweet potato and the uncooked lentils.
Pour in the vegetable stock and simmer until the sweet potato and lentils are cooked (I like my lentils still a bit crunchy). Mix in the peanut butter and salt. When it has thicken a bit, toss in the fresh spinach.
1/2 cup brown lentils
1 onion, chopped
3 garlic cloves, chopped
1/4 cup tomato sauce
3 cups sweet potato, peeled and diced
1 can (796ml) whole tomatoes, with its liquid
1/2 cup peanut butter
100ml vegetable stock
2 cups fresh spinach
In a oiled wok or big frying pan, cook the onion until golden.
Add the garlic and cook a minute more.
Toss in the tomatoes (and juice), the tomato sauce, the uncooked sweet potato and the uncooked lentils.
Pour in the vegetable stock and simmer until the sweet potato and lentils are cooked (I like my lentils still a bit crunchy).
Mix in the peanut butter and salt.
When it has thicken a bit, toss in the fresh spinach.
I like this stew served on rice, but it could be eaten as is.
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Pour 4-5 portions
VOUS AUREZ BESOIN
1/2 tasse de lentilles brunes
1 tasse d’eau
1 oignon, haché
3 gousses d’ail, hachées
1/4 tasse de sauce tomate
3 tasses de patates douces, pelées et coupées en dés
1 boîte (796ml) de tomates entières, avec son liquide
1/2 tasse de beurre d’arachide
100ml de bouillon de légumes
2 tasses d’épinards frais
Dans un wok huilé ou une grande poêle à frire, cuire l’oignon jusqu’à ce qu’il soit doré.
Ajouter l’ail et cuire une minute de plus.
Incorporer les tomates (et le jus), la sauce tomate, la patate douce non cuite et les lentilles non cuites.
Verser le bouillon de légumes et laisser mijoter jusqu’à ce que la patate douce et les lentilles soient cuites (j’aime que mes lentilles soient encore un peu croquantes).
Mélangez le beurre d’arachide et le sel.
Lorsqu’il a épaissi un peu, mélanger les épinards frais.
J’aime ce ragoût servi sur du riz, mais il pourrait être mangé tel quel.