AFRICAN STEW
This is a recipe from “Cooking Vegetarian.” This nutrition-packed stew is an excellent source of iron, copper, magnesium, manganese, potassium, folate, niacin, thiamin, vitamins A, B6 and C, plus it provides selenium, zinc and vitamin E. Children love the creamy, peanut butter based sauce, and the whole family will enjoy the combination of flavors. Vegetable stock can be made easily using stock cubes or powder.

1 onion, chopped
1 Tbsp. Olive oil
4 C. vegetable stock or water
2 C. peeled, diced sweet potato or yams
1 C. cooked or canned chickpeas
1 C. brown rice, dry
¼ tsp. Salt (optional)
¼ C. peanut butter
2 C. chopped collard greens or kale (stems removed)
2 Tbsp. Fresh or frozen lemon juice
½ tsp. Pepper
Dash hot chili sauce or chipotle sauce (optional)

1. In a large saucepan over medium heat, sauté onion in oil for 5 minutes or until beginning to brown.
2. Add stock, sweet potatoes, chickpeas, rice and salt (if using); bring to a boil, then lower heat and simmer for 45 minutes.
3. In a small bowl, blend peanut butter and ½ cup hot liquid from stew to make a smooth paste. Stir peanut butter mixture into stew along with kale and cook for 5 minutes.
4. Stir in lemon juice and add hot sauce to sauce (if using). Serve over rice or with fresh bread or rolls.

Yield: 6 servings