Our daughter, Gretchen Steidle, Founder and President of Global Grassroots, was recently named by INC Magazine as one of the top 100 leadership speakers! She is in Rwanda and Uganda this week to oversee the women-led Conscious Change Initiatives that her organization funds. This spicy Peanut Stew recipe is typical of East African cuisine and can be prepared without meat.

 

Ingredients

6 scallions, thinly sliced

1 medium green bell pepper, diced

1 tablespoon butter

1 tablespoon olive oil

3 tablespoons peeled and finely chopped fresh ginger

3 cloves garlic, minced

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon salt

1 teaspoon ground black pepper

2 quarts turkey stock

2 cups cubed, peeled sweet potato

1 cup creamy peanut butter

One 6-ounce can tomato paste

3 cups shredded cooked turkey, chicken or pork

One 15 ounce can diced tomatoes

1/3 cup chopped fresh cilantro (leaves and stems)

1 cup chopped lightly salted peanuts

4 scallions, thinly sliced

Optional: 1 cup chopped kale or spinach

 

Directions

In a Dutch oven or stock pot, cook green onions and sweet pepper in butter and hot oil for five minutes, stirring occasionally. Add ginger, garlic, coriander, cumin, red pepper, salt and black pepper. Cook and stir for 2 minutes. Add stock and sweet potato. Bring to boiling; reduce heat and simmer, covered, 10 to 15 minutes or until potatoes are tender.

In a medium bowl, whisk peanut butter and tomato paste until smooth. Gradually add one cup of the hot turkey stock from the Dutch oven and continue to whisk until well-blended.

Add turkey, peanut butter mixture, and tomatoes to Dutch oven. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Stir in cilantro. Top with green onion slices and peanuts.

 

Serves 4-6.