Michael and Gihani’s Senegalese Peanut Stew

3/4 cup roasted peanuts
2 tbsps peanut/neutral/grapeseed oil
1 med red onion
garlic
pinch of cayenne
salt/pepper
6 cups veg stock
1 pound yam (or sweet potatoes)
8-12 plum tomatoes cored and halved (or 1 big can)
1/2 pound kale (or collards) cut into ribbons
1/4 cup chunky peanut butter

1. Cook onion, ginger, garlic until soft.
2. Add 1/2 of the peanuts (other half to garnish) and cayenne, perhaps salt and pepper
3. Stir in stock and yams
4. Bring to boil. Turn down to simmer.
5. Cover until yams are cooked. About 10 minutes.
6. Stir in tomatoes, kale, ad peanut butter.
7. When kale is tender (5-8 minutes), it is tome to adjust seasoning, garnish, and eat!

–Prepared at St. Lydia’s on March 6