Sweet Potato and Peanut Stew

(from Joy of Cooking)

Heat in a large heavy saucepan over medium-low heat:

            ¼ cup peanut oil

Add:

            1 onion, chopped

            1 green bell pepper, chopped

            1 fresh jalapeno pepper, seeded and minced

Cook until vegetables are tender but not brown, 7 to 10 minutes.  Add:

            4 cloves garlic, minced

            1 packed tablespoon minced peeled fresh ginger

Cook for another 2 to 3 minutes and stir in:

            1 tablespoon chili powder

            1 teaspoon ground cumin

            ½ teaspoon red pepper flakes

Cook for 1 minute and add:

            2 sweet potatoes, peeled and cut into 1 ½ inch pieces

            ½ cup tomato paste

            Salt and ground black pepper to taste

Add enough water to barely cover the vegetables and mix well.  Bring to a boil, lower the heat, cover and simmer for 45 minutes, stirring occasionally.  While the stew cooks, heat in a medium skillet over high heat:

            1 tablespoon peanut oil

Add:

            12 ounces ground beef or turkey [optional]

Sauté, turning often, until browned.  Transfer to a plate with a slotted spoon and set aside until the stew is cooked for 45 minutes.  When ready, add the meat to the stew along with:

            2 small zucchini, trimmed and sliced

Cook for another 15 minutes.  Place in a small bowl:

            ½ cup peanut butter, preferably unsalted

Stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot.  Mix well and cook another 15 minutes.  Season with:

            Salt and ground black pepper to taste

Serve plain or with:

            Hot cooked rice