Senegalese Peanut Stew with Spinach and Sweet Potatoes

Onions, raw, 2 medium roughly chopped
Green Peppers (bell peppers), 1 cup, chopped
1/2 lb. Sweet potato, peeled & chopped in 1/2" cubes
Carrots, raw, 2 medium, peeled and thinly sliced
Garlic, 2 cloves minced
Ginger Root, 6 tsp minced
Cloves, ground, 1/2 tsp
Salt, .1/2 tsp.
Pepper, red or cayenne, 1/4 tsp.
Chicken Broth, 4 cups
Natural Creamy Peanut Butter, 6 tbsp
Spinach, fresh, 8 cup chopped

Coat a large saucepan with cooking spray over medium heat. Add onion and bell pepper; cook stirring often until softened, about 3 minutes.

Stir in potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook 30 seconds.

Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover and reduce heat to low and simmer slowly, stirring once in a while until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook stirring occasionally, for 10 minutes.


Serving Size: Makes 6 Servings 1 2/3 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user CATMARTENS.