Looking through my kitchen, I noted I had some chard and yams that were beginning to look a little past their prime. Utilizing the power of Cookin’ With Google, I found a recipe for African Yam Stew, which I altered to suit my own tastes. Below is the modified recipe, which yielded fantastic results.
African Yam Stew
4 cups vegetable broth
1 tsp. chili oil
1/2 chopped onion
3 cups diced yams
1 can canned chick-peas
1 cup uncooked quinoa
1/4 teaspoon salt
1/4 cup “The Heat is On” Spiced Peanut Butter
2 cups chopped collard greens
1 teaspoon black pepper
1 tablespoon kosher salt
Saute’ onion in chili oil until soft. Add broth, yams, chickpeas, rice and salt; simmer for 30 minutes.
Blend peanut butter with 1/2 cup stock to make a smooth paste. Stir into the stew along with the greens and turn heat to low, allowing flavors to marry for 5 minutes.
Add salt, pepper, and additional chili oil or chili sauce to taste.
Serves 4-6
