Senegalese Peanut Stew

My mom found this recipe, made some changes, and it is one of my favorites! The original version wasn’t veggie-ish enough for us, so that is where most of the change lies. We love us insane amounts of veggies.

I encourage you to use organic veggies for this recipe (and others) if possible. In addition to being better for you and the earth, they just taste better. Everyone wins!

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Start out by sautéing the onion and pepper in a little olive oil.

When softened, add the carrots and sweet potatoes. Let them cook for about five minutes.

Add the ginger, cloves, salt, and pepper. Let this cook for about a minute, then add 4 cups of broth. Once that comes up to a simmer, stir in the peanut butter. Let this cook uncovered on low until the sweet potatoes are soft (about 45 minutes). If it starts to get too thick, add more broth. I wind up using about 6 cups.

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STOP! SPINACH TIME! Oh, oh oh oh… MC Hammer? Anyone? Is this thing on?

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This recipe happens to be not only vegetarian but also vegan and gluten free, so all on special diets can feel free to enjoy!

xo,
Elle

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