¼ cup + 1 tsp. peanut oil1 onion, chopped 1 red or green bell pepper, chopped 1 fresh jalapeno or Serrano chile, seeded and minced 4 cloves garlic, minced 1 packed Tbsp. minced peeled fresh ginger 1 Tbsp. chili powder 1 tsp. ground cumin ½ tsp. red pepper flakes 2 sweet potatoes, peeled and cut into 1 ½” pieces 1/3 cup tomato paste 12 oz. ground beef or turkey 2 small zucchini (1” diameter), trimmed and sliced salt and ground black pepper, to taste ½ c. peanut butter, preferably unsalted

Heat ¼ cup oil in a large, heavy saucepan over medium-low heat. Add onion and peppers and cook until veggies are tender but not brown (7-10 min.). Add garlic and ginger. Cook another 2-3 minutes. Stir in chili powder, cumin, and red pepper flakes. Cook for one minute. Add sweet potatoes, tomato paste, salt and pepper. Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover, and simmer for 45 minutes, stirring occasionally. While the stew cooks, heat one tsp. of peanut oil in a medium skillet, over high heat. Add meat (or veg. Alternative or nothing). Sauté, turning often, until browned. Transfer to a plate with a slotted spoon and set aside until the stew has cooked for 45 minutes. When ready, add the meat to the stew, along with zucchini. Cook for another 15 minutes. Place peanut butter in a small bowl. Stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot. Mix well and cook another 15 minutes. Season with salt and pepper, to taste. Serve plain or with hot cooked rice or couscous.

*omit ground beef or turkey for a vegetarian version

From: The New All Purpose Joy of Cooking (1997)