Ingredients

2 each sweet potatoes
2 Tbsp. vegetable oil
3 each garlic cloves, minced
3 Tbsp. grated ginger
2 Tbsp. coriander
1/2 tsp. cayenne
1 medium onion, chopped
2 medium tomatoes, chopped
4 C.(s) eggplant
1/2 C.(s) stock
1 C.(s) zucchini
2 each green peppers, chopped
2 C.(s) tomato juice
1/2 C.(s) peanut butter

Cooking Instructions

Boil the potatoes till they are just tender. Saute the garlic and ginger with the spices for 1 minute and then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant and a splash of the water. Simmer for 10 minutes. Add the zucchini and peppers and simmer for 20 minutes. Drain the potatoes, mash roughly and add to the stew. Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet and garnish with pineapple or banana slices.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)