- 2 tablespoons olive oil
- 3 cups chopped yams
- 2 large onions, chopped
- 2 cups chopped cabbage
- 2 tomatoes, chopped
- 6 tablespoons flaked coconut
- 3 cloves garlic, minced
- 3 cups tomato juice
- 1 cup apple juice
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 pinch salt
- 1 large green bell pepper, chopped
- 1/2 cup peanut butter
- Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
- Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
- Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.
05/20/2018
recipepes.com
Vegan African Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
