“This is a tasty dish to serve with rice, since it was our first time making it, we decided to make a substantial amount of changes the next time we do it. Since the wife enjoyed it more than I did, it only received a 3 out of 5″
- 2 sweet potatoes, cubed
- 2 tablespoons oil
- 3 cloves garlic, minced
- 3 tablespoons fresh ginger root, minced
- 2 tablespoons ground coriander
- ½ teaspoon cayenne
- 4 cups onions, chopped
- 1 eggplant, cubed
- 2 tomatoes, chopped
- ½ cup vegetable stock
- 1 cup zucchini, chopped
- 2 green bell peppers, chopped
- 2 cups tomato juice
- ½ cup peanut butter
Steam or boil potato cubes until tender.
Saute garlic, ginger and spices for 1 minute.
Add onions and cook until soft.
Add tomatoes, eggplant and stock, simmer for 10 minutes.
Add zucchini and bell peppers and continue to simmer until all the vegetables are tender, about 20 minutes.
Add sweet potatoes,tomato juice and peanut butter.
Stir well and simmer on very low heat for 5 to 10 minutes, stirring to prevent sticking.
Serve with rice.
Source : Moosewood Restaurant
Servings/Yield : 6 servings
Rating : 3 out of 5
Cuisine : African
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