SENEGALESE PEANUT STEW

2 tablespoons peanut oil
2 medium onions, roughly chopped
1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
2 carrots, thinly sliced
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper (or to taste)
4 cups vegetable broth (preferably no-salt)
1 cup creamy natural peanut butter

Heat a large saucepan over a medium flame. Pour in the oil, wait a second or two, then add the onions and cook, stirring frequently, until softened and golden, about 2 minutes.

Add the sweet potatoes, carrots and garlic. Cook, stirring, for 30 seconds.

Add the ginger, cloves, salt and cayenne. Cook for 10 seconds, then add the broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Stir in the peanut butter until smooth. Cover, reduce heat to low and simmer until the sweet potato is tender and the soup is quite thick. Stir often to prevent scorching. Cool for 5 minutes off the heat before serving.

Makes 8 servings
Source: The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread by Bruce Weinstein and Mark Scarbrough