Yam and Peanut Stew with Kale

I love peanuts. I love kale. And I love a rich, hardy one pot meal with enough flavor and textural interest to keep me eating happily all week. West African Peanut yam stew with kale tics all those boxes. I use sweet potatoes instead of yams, since they’re easier to get (my sister says yams and sweets potatoes are the same thing in the U.S. but I’m not sure). Which is why it’s a go to for me in the winter. The trick is to add the kale after the soup is turned off so it keeps its texture and color.

https://food52.com/recipes/19854-yam-and-peanut-stew-with-kale

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Kenyan Polenta with Peanut Sauce

This recipe is from page 36 of The Ethnic Vegetarian.

Polenta polenta polenta. I love polenta. I love polenta so much that I can’t keep it in the house because if I do it’s all I’ll eat. I’m perfectly happy to eat three meals a day polenta… anyways…what was I saying? Oh right, so when I saw POLENTA in The Ethnic Vegetarian I was in. Very interesting idea. I’d never think of paring pairing peanut sauce and polenta. Indeed the pairing was quite yummy. I really enjoyed the recipe. Solid.

Sierra Leone Jollof Rice

This recipe is on page 44 of The Ethnic Vegetarian. It is very very good. I made it because I was looking for something to use what I had in the garden. This recipe had black-eyed peas, eggplant, green beans, and tomatoes, all of which I had growing. I honestly didn’t expect much because my experience with this cookbook has been a bit hit or miss. But I was so pleasantly surprised. It is so flavorful and had the exact right amount of spice. I made a few modifications. I was out of ginger so left it out. I used brown basmati rice instead of white basmati rice. And I used fresh black eyed peas instead of canned ones. No complaints at all. I’ll be making this again.