Sweet Potato and Peanut Stew

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             FOOD FUNNY
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Here's a truism from Elizabeth Siefker

No more chocolate, no more pastries - a New Year’s Resolution is
something that goes in one year and out the other.

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             TODAY'S RECIPE
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This unusual dish combines the flavors of Southeast Asia with New World
ingredients. Serve it with rice for a hearty and satisfying meatless dish.

Sweet Potato and Peanut Stew

2 Tbs (30 ml) vegetable or peanut oil
1 onion, chopped
1 red or green bell pepper (capsicum), cored, seeded, and chopped
1-2 jalapeño or other hot chiles, seeded and finely chopped
4-6 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger
1 Tbs (15 ml) chili powder
1 tsp (5 ml) ground cumin
2-3 sweet potatoes, peeled and cut into 1-inch (3 cm) cubes
3 Tbs (45 ml) tomato paste
Salt and freshly ground pepper to taste
2-3 zucchini (courgettes), sliced
1/2 cup (125 ml) peanut butter

Heat the oil in a large pot over moderate heat and saute the onion, bell
pepper, and jalapeños until tender but not brown, about 5 minutes. Add
the garlic, ginger, chili powder, and cumin and cook for 2 minutes. Add
the sweet potatoes, tomato paste, and enough water to barely cover the
vegetables and mix well to dissolve the tomato paste. Bring to a boil,
reduce the heat, and simmer covered until the sweet potatoes are tender,
about 20 minutes. Add the zucchini. Mix the peanut butter with about 1
cup (250 ml) of the stewing liquid and add it to the pot, stirring to
combine. Simmer covered until the zucchini are tender, about 10 minutes.
Serves 4 to 6.
Received on Tue Feb 5 00:10:09 2008