Adapted from Weight Watchers. “Senegalese Peanut Stew with Spinach and Sweet Potatoes“. Downloaded from the web on March 5, 2010.
My Comments: Because of the interesting combination of flavors, I am fascinated by African cooking. The blending of peanut butter with garlic, cloves, and ginger make this a delicious stew. Because I didn’t have cayenne on hand, I substituted red pepper flakes. According to the Weight Watcher site (available by subscription), a serving size is 1 2/3 cups and is just 4 points.
1 spray of cooking spray
2 medium onions roughly chopped
1 medium green pepper, cored and chopped into 1/2 inch cubes
1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
2 medium carrots, peeled and thinly sliced
2 medium cloves of garlic, minced
2 TBSP ginger root, fresh and minced
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp cayenne pepper (I used about 1/2 tsp red pepper flakes)
4 cups reduced sodium vegetable broth
6 TBSP creamy peanut butter
8 cups spinach leaves (stemmed and chopped)
1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper, cook, stirring often until softened (about 3 minutes).
2. Stir in the sweet potato, carrot and garlic; cook for 1 minute stirring often. Add the ginger, cloves, salt and cayenne Cook for 30 seconds.
3. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
4. Cover, reduce the heat to low and simmer slowly; stirring once in a while until the sweet potatoes are tender – about 30 minutes.
5. Add the spinach, cook, stirring occasionally for 10 minutes. Serves 6.
Weight Watcher also warns to keep the heat low as the soup simmers so the peanut butter doesn’t break (separate).
Weight Watchers Points 4.