Recipe: Senegalese Veggie Stew

SENEGALESE VEGGIE STEW

1 onion, chopped
1 tbsp. oil
2 cups winter squash or sweet potato, peeled and cut into chunks
2 medium potatoes, cut into chunks
1 large carrot, cut into chunks
1 small bunch of greens (collards or turnip greens) or 1 (10 oz.) pkg. frozen greens
1/4 tsp. cayenne
1 cup tomato sauce
1 to 1 1/2 cups water
3/8 cup peanut butter (6 tbsp.)
Salt to taste

Saute onion in oil for a few minutes.

Add remaining vegetables one at a time, sauteeing each for a few moments before adding the next.

Add cayenne, tomato sauce and water. Simmer until vegetables are tender.

Mix some of the broth with the peanut butter. Add to the vegetables and cook another 10 minutes.

Taste for seasoning and add salt if desired. Serve over rice.

Makes 16 vegetable servings.