Daniel Tashian’s Spicy West African Stew
1 lt low-sodium vegetable broth 1 medium red onion, chopped 2 tbsps peeled and minced fresh ginger 4 cloves garlic, minced 1 tsp salt 1 bunch kale, ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste, or 1 cup canned crushed tomatoes
Sriracha hot sauce – use to taste but don’t hold back
¼ cup roughly chopped roasted peanuts, for garnish In a medium-sized stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
Grab a bowl and combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut -stock mixture back into the soup and mix well. Stir in the kale and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.