African Vegetables

African Vegetables

This recipe is based on the one by Leanne Campbell in The China Study Cookbook, with a couple of my variations. Great flavor with the sweetness of the sweet potato and tomatoes mixed with the savory flavor of the peanut butter. Yum!




  • 2 tbsp vegetable stock or broth
  • 1 chopped onion
  • 1 chopped bell pepper
  • 4 minced garlic cloves
  • ¼ tsp cayenne
  • 1 tsp dried ground ginger (or 1 tbsp fresh)
  • 1 tsp cinnamon
  • 1 cup water or broth
  • 1 chopped/cubed sweet potato (peeling optional)
  • 2 cups frozen chopped spinach (can also use fresh spinach or kale, 4+ cups)
  • ½ cup frozen corn
  • 4 tbsp tomato paste
  • 1 15 oz can organic diced tomatoes
  • 1 sliced zucchini (peeling optional)
  • ¼ cup natural peanut butter
  • Salt to taste
  • 2 cups cooked brown rice or other whole grain for serving

Optional add-ins or replacements for the vegetable ingredients above (I do not recommend leaving out the sweet potato or the tomatoes/paste as they bring the dish together):

  • 1-2 cups sliced mushrooms
  • 1-1 ½ cups beans
  • 1 cup chopped carrots


Sauté the onion, pepper, and garlic in the broth in a large soup pot over medium high heat until onion is soft.

Reduce heat to medium and add spices and cook for 2 minutes.

Add water/broth and the rest of the veggies (everything except rice and peanut butter) to the pot. Bring the mixture to a boil and reduce heat, cover, and simmer for 10 minutes or until the potato is soft enough. Add water if needed.

Add in peanut butter and salt, and cook for 5 minutes.

Serve over rice or other grain!


African Vegetables



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