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African Yam Stew

African Yam Stew

By Chef Katie Mae

Makes 6–8 Servings | Ready in 35 minutes | Stores 1 week in fridge



  • 1 onion, chopped
  • 1–2 tablespoons jalapeno pepper, minced
  • 1 tablespoon ginger, ground
  • 1 tablespoon garlic granules
  • 2 teaspoons cumin, ground
  • 2 teaspoons coriander, ground
  • ¼ teaspoon crushed red pepper
  • 6 yams, peeled and chopped
  • 2 cups water
  • 24 oz tomatoes, chopped (canned or fresh)
  • 1½ cups cooked garbanzo beans (15-oz can, drained and rinsed)
  • 1½ cups cooked black eyed peas (15-oz can, drained and rinsed)
  • ½ cup unsweetened almond or peanut butter
  • 1½ cups organic corn
  • 1 bunch collards or kale, chopped



In a large pot over medium heat, add onion, pepper, ginger, garlic, cumin, coriander and red pepper. Cover and sauté for a few minutes, until the onions become translucent. Stir frequently to prevent the vegetables from sticking.

Add yams, water, tomatoes, beans and nut butter. Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. Serve warm.



To make this dish a little lighter, serve over raw leafy greens. For extra heartiness, serve over brown rice or other whole grain.


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