The World's Healthiest Foods

Recipe from a Reader
African Stew

From Cindy:


1 large pkg extra firm tofu, cut into ~3/4 in cubes 6 sweet potatoes, peeled and cut into ~3/4 in cubes vegetable oil spray Olive oil 2 large onions 4 cloves garlic 6 red bell peppers, cut into ~3/4 in pieces 4 tomatoes, cut into ~3/4 in cubes 1 bunch collard greens, ribbed and chopped 1 C natural peanut butter vegetable broth 2 Scotch bonnet peppers, seeds discarded and finely diced salt and pepper to taste Brown rice


Spray the tofu and sweet potatoes with oil and roast at 400 until sweet potatoes are tender and tofu is lightly browned (turn tofu cubes over once in the middle to brown additional side). Saute onions and garlic in olive oil, then add bell peppers, tomatoes, and collard greens, cooking until softened. Mix peanut butter and enough vegetable broth in a saucepan until about the consistency of pancake batter. Add hot pepper and cook for a few minutes. Mix all of the above together, add salt and pepper to taste. Serve over steamed brown rice. That's it! Do be careful when chopping the Scotch bonnet peppers...they are HOT!!! Do not under any circumstances touch your eyes when handling them. Wash your hands very, very thoroughly with soap, and make sure you get under your fingernails with the soap! Or, you could choose to go with a slightly milder pepper.