I found this recipe many years ago after eating an Ivorian dish with my friend in Kenya and wanted to try to recreate a vegan version. It’s delicious, filling and healthy! I’ve adapted this a bit for the Rwandan context to use locally available foods. Ingredients: 2 cups cubed pumpkin or orange-fleshed sweet potato 1 small bunch greens (sukuma wiki, dodo, kale, spinach) 1 small can tomato paste 1 vegetable bouillon cube (slightly harder to find here in the small shops, but can be found at many supermarkets) 2 tablespoons peanut butter (I use Humura, locally made-in-Rwanda and without sugars and hydrogenated oils) 2 cloves garlic ½ small white onion 1 teaspoon grated ginger 1 spoonful chili (or however much you like!) Chopped peanuts for garnish Chopped cilantro for garnish Salt and pepper Oil Prep & Cooking: Step 1: Chop up the garlic, ginger and chili. Add oil to the pot and add the garlic, ginger and chili. Cook for 2 minutes. Step 2: Cut and cube the pumpkin (you can peel it before or after, or leave on the skin), put into a pot with water just covering the pumpkin and the bouillon cube. Boil for 5-6 minutes (longer if using sweet potatoes). The pumpkin should be soft, but not falling apart. Step 3: Chop the greens and add to the pot with the tomato paste and peanut butter. Let cook for 3 minutes more, stirring occasionally. Add more water if needed, salt and pepper to your taste. Step 4: Garnish with chopped peanuts and cilantro, if desired. Feeds 2, Time: 15-20 min Domoda, (Gambian Peanut Stew) Photo courtesy: Vegan Recipe Club I will be posting more vegan recipes here for Meatless Monday and as always, for more ideas and inspiration, you can check out @vegan_in_rwanda [Featured Image: One Green Planet]
