Sweet potato peanut stew
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A West African style stew of sweet potato, tomatoes, chili and peanut butter, cooked and dehydrated for the trail.
Ingredients
- 1 small onion diced (1 cup)
- 2 cloves garlic minced (1 tablespoon)
- 1 medium sweet potato diced to ¼” cubes (2 cups)
- 1 (14oz) can diced tomatoes
- ½ cup broth
- 2 teaspoon New Mexico chili powder
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- 2 cups chopped kale
- 1 (14 oz) can chickpeas
- ¼ cup crushed peanuts
- Packed separately: 2 packets peanut butter; olive oil (“a tablespoon or two”)
Equipment
- dehydrator
- zip-top bags
- saucepan
- skillet
Directions
At home
- In a high-sided skillet over medium heat, cook the onion in a little water (not oil) until translucent, adding more water as it cooks off; do not let it brown.
- Add the garlic, sweet potato, tomatoes with their juices, kale, chili powder, ginger, salt, and broth. Simmer for about 10 minutes until the sweet potatoes are tender. Stir in the chickpeas.
- Spread evenly on lined trays. Dehydrate at 135F for 8 to 12 hours, until the chickpeas and sweet potatoes are completely dry.
- Pack the dried stew in an airtight container with the crushed peanuts. Pack the peanut butter packets and olive oil together.
On the trail
- Put the stew in the pot with enough water to cover. Bring to a boil, then simmer, covered, for 15 to 20 minutes until the chickpeas are tender, adding water as needed; leave a little liquid in the pot.
- Stir in the peanut butter and olive oil.
Notes
No oil before drying (it goes rancid at room temperature). Chickpeas can take longer; lightly mash or cut them before drying. Contains peanuts.
Nutrition
Serving: 600g | Calories: 974kcal | Carbohydrates: 153g | Protein: 50g | Fat: 22g | Saturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1557mg | Potassium: 2501mg | Fiber: 32g | Sugar: 31g | Vitamin A: 4123IU | Vitamin C: 68mg | Calcium: 237mg | Iron: 11mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; sweet potato counted as red potatoes, ½ cup broth counted as beef broth, New Mexico chili powder counted as paprika (as ground mild chiles), chickpeas counted as dry chickpeas, ¼ cup crushed peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.