It’s interesting that despite having spent 6 weeks in Kenya I still cook African dishes unlike most of the things I experienced in Africa. This one felt more Indian-African fusion. It was served with a “cool cucumber sauce” though as you will see, I actually liked that sauce better in a wrap.
- olive oil
- 3 peeled and diced sweet potatoes
- 3 stalks celery chopped
- 1 TBsp ginger
- 2 TBsp garlic
- 2 cans diced tomatoes with green chiles
- 2 heads of cauliflower, chopped
- 1 can drained chickpeas
- 1 cup peanut butter
- 1 bag arugula
In a large soup pot heat the olive oil over low heat and add the ginger, celery and garlic, cooking for about 5 minutes. Then add the potatoes, tomatoes (with juice) and increase the heat to medium, cooking another 5-10 minutes. Then stir in 2 cups of water and add some say and pepper. Simmer uncovered about 10 minutes. Then add in the cauliflower and chickpeas. Cook another 15-20 minutes, until all the veggies are soft.
In another bowl mix together 1 cup water with the peanut butter. Then add this to the stew mixture and mix in the arugula so that it wilts in.
Serve over rice. I served with chapati- though rather than make it from scratch I went to a local Indian market and bought premade chapati in freezer section- not nearly as good as the homemade.
I topped this with a cucumber sauce, and some avocado, but I was not that happy with the combo. So I left the cucumber sauce out of the leftovers and used the remaining sauce for a recipe that I will bring you all tomorrow.