African Peanut Stew

This delectable and nutritious African inspired vegetarian stew is chockfull of colorful, fresh and healthy ingredients.


2 tablespoons olive oil
1 1/2 cups red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 cup carrot, coarsely chopped
1/2 cup celery, coarsely chopped
3 large cloves garlic, minced
1/2 small jalapeno pepper (or more to taste) finely minced
1 tablespoon ground curry powder
2 tablespoons fresh ginger, finely chopped
1 (14.5 ounce) can diced tomatoes
1 bay leaf
5 cups vegetable or chicken broth
1 pound yams or sweet potatoes, peeled and cut into 1/2-inch chunks
1 1/2 cups shelled edamames, (found in the frozen section of your supermarket)
1/4 cup natural peanut butter
1/2 cup fresh cilantro, chopped
1 (5 ounce) package fresh baby spinach leaves
salt and pepper, to taste
1/4 cup peanuts, shelled and finely chopped for topping
cooked rice, if desired


In a large saucepan heat oil. Add onions, green peppers, carrots and celery. Sauté 5 minutes. Stir in garlic, jalapeno, curry, and ginger. Sauté 1 minute. Add tomatoes, honey and bay leaf. Bring to a gentle boil and cook 3 minutes.

Stir in broth and potatoes. Return to a boil, reduce temperature and simmer 8-10 minutes. Add edamames and peanut butter. Cook, stirring, until peanut butter is incorporated into the broth. Add cilantro, spinach and salt and pepper to taste.

To serve, place some rice in a bowl, spoon stew on top and sprinkle with some chopped peanuts.

Serves: 4-6

golden blossom honey product