Anybody Hungry?

There are many variations on African Stew. This recipe is my favorite and it's fool proof every time.

I use filtered water and buy all organic products. This recipe is vegan and full of protein from the spinach and the peanut butter. I sometimes toss in cubed tofu to up the ante. It's delicious and filling. Let me know how you like it!

Step One:

In a large spot soften 4 small onions and 2 green bell peppers that have been cut into pieces in one cup of water.

Step Two:

After they are soft, add another two cups of water, two 28 oz cans of chopped tomatoes and spices. I use 1/2 teaspoon each of salt, cayenne pepper and red pepper flakes. You could use 4 red chiles that have been stemmed and seeded instead of the red pepper flakes. Bring to a boil then simmer for 15 minutes.

Step Three:

Add 8 oz of pure, organic nut butter. Peanut is traditional but you can experiment. OK to thin with a little hot water if it has been in the refrigerator. Simmer another 15 minutes.

(I add a sheet of paper towel on the top of a new jar of peanut butter to absorb the excess oil. In 15 minutes you are good to go).

Step Four:

Now add 20 oz spinach. I use organic and baby but you can use regular. You may want to stem it. Simmer another 15 minutes.

Step Five

Taste. Adjust spices.

I let the stew sit 24 hours so the flavors 'get acquainted.'

It should be served over rice.