Doesn’t the name alone just draw you in? This African Almond Butter Stew is thick, rich, warming and just plain ole satisfying! Coconut milk, sweet potatoes and almond butter lightly blended together create the luxuriously creamy base. Bonus points because it oil free too!
Serve this alone as a soup, or with black forbidden rice – we really enjoyed it both ways, but the addition of chewy rice was lovely. I adapted my version from this recipe; I wanted a more simplified version, like using almonds butter versus hand-pounding peanuts. Remember to add a little black pepper to help activate the turmeric, making it more bioavailable to you body.
The stew holds well in the crock pot and the leftovers to meld in the fridge for a few days too. This African Almond Butter Stew is as mouth-wateringly delicious as it sounds!
African Almond Butter Stew
2 cans coconut milk
7 garlic cloves
1 serrano pepper
1 bunch cilantro
Fresh ginger, thumb size
8 oz crunchy almond butter
1 large sweet potato ~ about 12 ounces
1 quart veggie broth
1 tsp turmeric powder
1 bunch purple or curly kale
Pink salt and pepper
3 Green onions
1/4 cup sliced almonds
1 fresh lime
Finely chop together the garlic, 1/2 the serrano pepper, the cilantro stems and the ginger with a sprinkling of salt.
Chop the sweet potatoes into 1′ cubes. Clean the kale, removing leaves from the stems and tearing into pieces.
In a soup pan over medium heat or in the instapot on simmer: add roughly 3 big spoonfuls from the top of the coconut milk can (don’t shake the can to combine, the top of the can is the the thicker fat). Stir the milk and let simmer for about 2 minutes. Add in the garlic, pepper, cilantro, ginger mash. Simmer for another 3 minutes, stirring often.
Add in the sweet potatoes, turmeric, 1 tsp pink salt and a few grinds of black pepper. Stir to combine. Deglaze the pan with the broth, and add in the remaining coconut from both cans of milk. Simmer until the potatoes are softened, about 15 minutes.
Stir in the almond butter. Blend lightly with an immersion blender (leave some texture to it.) Add in the kale, simmer about 5 minutes to simmer. Serve immediately (or if using an instapot- set to slow cooker to keep warm.)
Squeeze in 1/2 of the lime.
Slice the green onions. Chop the cilantro leaves and 1/2 serrano pepper. Slice remaining lime half into small chucks.
Serve the soup with black forbidden rice. Top with the toasted slivered almonds-cilantro mix and a lime wedge.1