Sweet potato and corn fufu (masa harina, sweet potato, white vinegar, nutritional yeast, sea salt, with collard greens and congo peas in a spicy peanut sauce (sea salt, braggs liquid aminos, peanuts, lemon juice, red chili flakes, liquid smoke).
Ground nut stew with chick peas and sweet potatoes over brown rice.
2 cups of cooked chick peas.
4 carrots sliced or diced.
4 tomatoes.
1 red pepper diced.
Vegan vegetable bullion or 1 cup of stock.
4 stalks of celery diced.
1 large vidalia onion diced.
1 cup of minced cilantro (added towards the very end of cooking)
1 tablespoon of minced cilantro for garnish
2 tablespoons of organic crunchy peanut butter
1 medium sweet potato in 1/2 inch dice (or larger if you like big chunks)
Turmeric, coriander, ginger to taste (or 1-2 tablespoons of curry powder)
1 tablespoon of palm oil (or vegan ghee or margarine)
1 tablespoon lemon juice
Sea salt and chili to taste.
