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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)