African Peanut Stew with Amaranth
INGREDIENTS FOR SAUCE
1 cup tomato sauce or plain diced canned tomatoes
½ cup natural creamy peanut butter (no stir work best)
2 teaspoons smoked paprika (adjust as needed)
½ teaspoon ground coriander (see note)
1 teaspoon cayenne pepper, optional
½ teaspoon sea salt or kosher salt
½ teaspoon black pepper
STEW INGREDIENTS
½ to 1 Tablespoon cooking oil as needed – Use 1 Tablespoon if you are not browning meat.
1 lb diced stew meat (chicken, beef, or pork), optional
2 cups broth (2 ½ cups if adding meat)
1 cup chopped onion
1 teaspoon minced garlic (3 small cloves)
1 Tablespoon grated fresh ginger or 1 teaspoon ground ginger
10 ounces (2 small) sweet potatoes, peeled and diced into cubes
⅔ cup peeled and sliced carrot, optional
2 cups amaranth leaves (can substitute Spinach)
INSTRUCTIONS
Make the Sauce: Add all the sauce ingredients to a blender or food processor and pulse to combine. Alternatively, you can place them in a large mixing bowl and whisk to combine. Set aside.
If you are using meat, brown it in the pan before adding the other ingredients.
Heat a large, heavy-bottomed pot over medium-high heat. When pan is hot, add the meat and brown for 5 minutes, turn meat once to cook evently. When meat is almost cooked through, remove from pan and place on a large plate or bowl. Set aside.
In the same pan, add ½ tablespoon to 1 tablespoon oil and onions. Sauté the onions for 3-4 minutes, stirring often.
Add the ginger and garlic and sauté 1-2 minutes
Add the sweet potatoes and stir well to combine.
Add the tomato sauce, peanut butter, spices, spinach, and broth. Stir to combine.
Simmer and cover for 1 hour or until sweet potatoes are tender and meat is cooked.