Peanut stew, which is actually called “groundnut stew,” is a staple meal in Western Africa. The thick stew has incredible depth of flavor because it’s loaded with an assortment of spices. Typically, the stew has a mixture of vegetables and meat, but this recipe is vegan-friendly, using sweet potatoes as the “meaty” component.

The great thing about this stew is that it is very difficult to mess up. All you have to do is add everything to large pot and cook it for a little while. If you have nut allergies, you can swap the peanut butter and peanuts for sunflower seed butter and sunflower seeds. Leftovers will keep for five or six days in an airtight container in the fridge, but we doubt that you’ll have too many leftovers. It’s just that delicious!

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To continue our involvement in African Heritage and Health Week, here is another recipe that is a classic Ethiopian dish. It is easy to make and you’ll get beneficial cholesterol lowering properties from the cabbage.

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The post Ethiopian Cabbage Dish: Tikel Gomen appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Light a fire on your taste buds with this hot pepper sauce. If you want to make it milder, use less habeñeros and add 1 more tomato. You can play around with ingredient measurements to get a hot sauce that you are happy with. Just don’t go overboard with the salt.

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We are starting off African Heritage and Health Week with this heavily-seasoned curried soup that packs a flavorful punch.

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The post African Curried Coconut Soup With Chickpeas appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.