African Peanut Stew (Domoda)

• 6 cups fresh tomatoes, diced (or 6 cups canned/jarred crushed or diced tomatoes)
• 4 to 6 cups vegetable stock
• 1" pieces fresh ginger, chopped into small pieces
• 1 cup diced onion
• 4 cloves garlic, peeled and smashed
• 1/4 cup tomato paste
• 2 cups sweet potatoes, 1" dice
• 1 cup green beans, cut into 1" lengths
• 1 hot chili pepper, finely minced
• 1 red bell pepper, cut into 1" pieces
• 1 to 2 cups garbanzo beans or chick peas
• 1/2 to 3/4 cups smooth natural peanut butter
• 2 to 4 cups kale, swiss chard or spinach
• 2 teaspoons coriander
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon yellow curry powder
• 1 teaspoon paprika
• 1/2 cup fresh cilantro, plus more for serving
• 1/4 cup fresh lime juice, plus wedges for serving
• 1/2 cup toasted and chopped peanuts
• Salt, to taste
• Ground black pepper, to taste
• White basmati rice, whole wheat cous cous or toasted whole grain bread
• 1 pinch sugar (optional)

1. In a large pot with a lid, heat 1 TB oil (olive, canola, sunflower, etc) on medium heat. Add onions and garlic, and saute until fragrant. Add the ginger and tomato paste, along with a pinch of salt. Cook for 1 to 2 minutes. Add the tomatoes.
2. Add 4 cups of stock, place lid on, and simmer on medium until the contents is tender, about 10-15 minutes. Stir in the peanut butter. Puree if desired, using an immersion blender or transferring in batches to a conventional blender, taking care to not burn yourself. Return to the pot on medium heat.
3. Add the sweet potato, and simmer for 10-12 minutes. Add the green beans, peppers, and garbanzo beans. Simmer for 5-10 minutes, until just tender but still toothsome.
4. Add the spices to the soup, tasting as you go to suit your preferences. Simmer the soup for about 10 minutes longer without the lid on to help concentrate the flavors.
5. Once the vegetables are tender, but not mushy, add the greens, lime juice and fresh cilantro, and adjust salt and pepper. If needed, add a pinch of sugar to help round out the acidity. Serve with the toasted peanuts, additional cilantro, and wedges of lime.

fresh tomatoes, vegetable stock, fresh ginger, onion, garlic, tomato paste, sweet potatoes, green beans, hot chili pepper, red bell pepper, garbanzo beans, smooth natural peanut butter, kale, coriander, cumin, cinnamon, freshly grated nutmeg, allspice, curry powder, paprika, fresh cilantro, lime juice, peanuts, salt, ground black pepper, white basmati rice, sugar

Taken from food52.com/recipes/30488-african-peanut-stew-domoda (may not work)