👨‍🍳 作り方

1. 1

   Prepare a paste of the ginger and garlic using a mortar and pestle or a small food processor.

   💡 プロのコツ: Ensure the paste is smooth for even flavor distribution.
2. 2

   Heat the vegetable oil in a deep pot or Dutch oven over medium heat. Add the diced onion and sauté until caramelized, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the ginger-garlic paste to the pot and sauté for about 2 minutes, ensuring the heat is low to prevent burning.

   ⏱️ 2 minutes
4. 4

   Add the cubed sweet potatoes to the pot and stir until they are coated with the onion mixture. Add the cumin and crushed red pepper flakes, and mix well.

   💡 プロのコツ: This step helps to slightly toast the spices and coat the sweet potatoes.
5. 5

   In a separate bowl, whisk the peanut butter with about 1/2 cup of hot water until smooth. This prevents lumps in the stew.

   💡 プロのコツ: Using hot water helps to dissolve the peanut butter more easily.
6. 6

   Stir the peanut butter mixture and the tomato paste into the pot with the sweet potatoes. Add the 8 cups of water and mix thoroughly to ensure the peanut butter and tomato paste are well integrated.

   💡 プロのコツ: Ensure there are no lumps of peanut butter or tomato paste.
7. 7

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer until the sweet potatoes are tender, about 15-20 minutes.

   ⏱️ 20 minutes

   💡 プロのコツ: The cooking time for sweet potatoes can vary depending on their size and type.
8. 8

   Add the chopped greens to the pot and stir them into the stew. Cover and cook for another 5 minutes, or until the greens have wilted.

   ⏱️ 5 minutes
9. 9

   Taste the stew and add salt as needed. The peanut butter and tomato paste may add some natural saltiness.

   💡 プロのコツ: It's important to taste and adjust seasoning at the end.
10. 10

    Ladle the stew into bowls. Garnish with crushed peanuts and chopped cilantro, if desired. Serve hot with rice, bread, or other grains.