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peanut and sweet potato stew

this recipe is a mash up of my mother's west african chicken and peanut stew and oh she glow's soul-soothing african peanut stew. both are delicious. and easy to make. i took a few asian ingredients and threw them in because i went to h-mart last week. 


1 yellow onion, diced

2 poblano peppers, charred, peeled then diced

1 medium sweet potato, chopped

1 to 2 cups peeled and sliced carrot “coins”

1 28-ounce can crushed tomatoes

115-ounce can garbanzo beans (drained)

6 tablespoons creamy peanut butter

2 small thai chilis, chopped

1/2 of a "thumb sized piece" fresh tumeric, peeled and chopped

1/2 of a "thumb sized piece" fresh ginger, peeled and chopped

2 tablespoons coconut oil

4 cloves fresh garlic, minced

1 tablespoon curry powder

1 teaspoon sea salt

1 teaspoon black pepper

6 cups chicken or vegetable broth

1 cup unsweetened coconut milk

2 tablespoons toasted (Asian) sesame oil

1 tablespoon balsamic vinegar

1 splash of liquid amino acids or soy sauce

garnishes - you can take the garnishes in any direction with this dish. you could do, lime/sour cream/tortilla chips or chopped almonds/parmesean/green onion or even golden raisins and almond slivers

served over rice or cous cous (or not)


1.  in a large heavy pot, sauté the ginger, tumeric, onions, sweet potato, thai peppers and carrots in the coconut oil for about 10 minutes, until the onion is tender. Add the garlic, curry powder, salt, pepper and red pepper flakes.  Sauté 1 minute more.

2.  add all the remaining ingredients, except the peanut butter and toasted sesame oil, stirring until well combined. 

3.  to **smoothly incorporate the peanut butter, add some of the hot soup to a medium bowl containing the peanut butter and stir, combining more hot soup as necessary, to produce a smooth and creamy texture.  ddd this mixture back to the soup pot. **(this step is not a necessity, although it produces a smoother textured soup, as the peanut butter sometimes doesn’t completely emulsify into the hot soup without this step—although nobody ever seems to mind!)

4.  stir in the toasted sesame oil.

5.  heat soup until very hot, but not boiling. check to make sure the sweet potatoes are tender and if so serve immediately, with garnishes, as desired.

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