Senegalese Peanut Soup (Mafe - Dairy-Free)

Ingredients

• 1 lb Stew beef (optional)
• 1 cup Peanut butter (natural)
• 28 oz Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 large Sweet potato
• 5 oz Spinach
• 2 tablespoons Vegetable oil
• 1/4 small Scotch bonnet pepper
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1If using the 1 lb stew beef, cut it into 1-inch bite-sized pieces. Season the beef with the 1 teaspoon salt and the 1/2 teaspoon black pepper.
2. 2Heat the 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, 400°F (204°C). If using the beef, add it to the pot and brown it on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside.
3. 3Add the 1 medium chopped onion and 3 minced cloves of garlic to the pot. Sauté over medium heat, 300°F (149°C), until the onion is softened and translucent, about 5-7 minutes.
4. 4Stir in the 28 oz diced tomatoes, 4 cups vegetable broth, 1 cup peanut butter, and the 1/4 small scotch bonnet pepper (if using). Increase the heat to medium-high, 400°F (204°C), and bring the mixture to a simmer. Once simmering, reduce the heat to low, 250°F (121°C).
5. 5Add the peeled and cubed 1 large sweet potato to the pot. Cover the pot and cook for 20-25 minutes, or until the sweet potato is fork-tender. You can test for tenderness by piercing a cube with a fork; it should go in easily.
6. 6If you browned the beef, return the 1 lb stew beef to the pot. Add the 5 oz spinach. Stir everything together until the spinach is wilted, which should take about 2-3 minutes.
7. 7Simmer the soup uncovered over low heat, 250°F (121°C), for another 10 minutes to allow the flavors to meld together. Taste and add more salt or black pepper if desired.

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