West African Yam and Peanut Stew

1 cup onions, medium dice

2 Tbsp olive oil

1 cup green bell pepper, medium dice

½ Tbsp garlic, minced

½ Tbsp fresh ginger, minced

½ tsp each: cumin, cinnamon, chili flake, chili powder, turmeric

¾ tsp coriander

½ tsp salt

2 cups yams, large dice

1 ½ tsp tamari

1 small can diced tomatoes

¾ tsp sugar

¼ cup peanuts

1 Tbsp chickpea flour

1 Tbsp fresh cilantro, chopped

  1.       In a large pot, saute onions in oil over medium-high heat until they are golden brown, about 10-12 minutes.  
  2.       Reduce heat, add green pepper, garlic, ginger, and spices. Cook for another 10 minutes.
  3.       Add yams, tamari, and just enough water to cover all of the ingredients. Simmer until yams are tender, about 25 minutes.
  4.  Add tomatoes and sugar.  Simmer for another 10 minutes.
  5.       Place peanuts in a food processor with chickpea flour and 1 ½ Tbsp of water. Puree until combined but not smooth.
  6.    Add puree to the stew and simmer until thickened.
  7.  Add cilantro and adjust seasonings to taste.
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