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Prep time
20 minutes
Total time
30 minutes
4 servings

2 teaspoons extra-virgin olive oil 

1 medium-size yellow onion, diced 

2 garlic cloves, minced 

1 large sweet potato, chopped into medium-size cubes 

2 large carrots, cut into thin rounds 

2 green zucchini, cut into thin half-rounds 

1 small can (15oz) of diced tomatoes, no salt added 

2 cups water

1 teaspoon or small cube of vegetable bullion powder 

1 tablespoon Berbere spice 

¼ cup natural peanut butter 

3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme 

Sea salt to taste 

  1. Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes). 
  2. While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini. 
  3. Add sweet potato and vegetables to the pot; saute for 3-4 minutes. 
  4. Add the diced tomatoes, water, bullion, and Berbere spice, and bring to a boil. Cover and simmer for 10 minutes. 
  5. After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes. 
  6. Salt to taste, serve and enjoy!

Oldways recipe. Photo Credit: Thanks to Adante Hart, ATOAH Teacher in Baltimore, MD. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!

Media: This recipe and photo may be reproduced with credit “Recipe courtesy of Oldways; photo by Adante Hart.” Contact media@oldwayspt.org for a hi-res photo (4608px x 3072px available).

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