Autumn African Stew

I was looking for an easy meal that could feed lots of people. This stew is a little different, but not too much so. Some little ones can’t do super spicy which is my tendency, so I focused on a variety of herbs to enhance the flavors of the fresh veggies and to bring out their healing abilities.

I call this an African stew only because there is a well known traditional peanut soup from that region of the world.

Chop all your veggies and then combine in a big pot. Simmer til well done.

1 medium yellow onion

4 chopped carrots

4 roma tomatoes , they are less acidic and add a firmness to the texture of the stew

2 c tomato puree

1 c sweet potato or butternut squash

4 tsp muun chi Sweet Immunity

1/2 cup chopped parsley or mint

1 c celery with the leaves still on

1/4 c basil with the stems

Fresh thyme stalk

1 tsp curry

2 tsp smoked paprika

1 tsp chili

1/4 c almond butter

salt and pepper to taste

1/2 c muun chi Cocofir

1 c cooked black bean

1 c cooked azuki bean

1/2 c white navy bean

Branch of rosemary and sage

Serve with your favorite grain. I like to cook a pot of rice, get it cold and then warm it up with the stew when she is fully cooked. I hope you enjoy this warm stew as we celebrate the arrival of autumn and time of squash and sweet potatoes. Enjoy with friends and family!