Sweet Potato Broth
In a pinch for a vegetarian guest, the Randalls came up with this improvised broth using ingredients they had on hand. Turns out, it's fabulous and now a favorite.
We love this recipe excerpted from Soul Food Love (Clarkson Potter, 2015) by Alice Randall and Caroline Randall Williams. We add chopped sweet potatoes and use vegetable or chicken broth in place of the sweet potato broth to save time.
Ingredients
SERVINGS: 8-10 Serving(s)
- 3 cups chopped cooked chicken
- 1½ cups natural peanut butter (natural preferred)
- 1 (28-ounce) can diced tomatoes, drained, or 3½ cups diced fresh tomatoes
- 1 tablespoon curry powder
- 1/4-1 teaspoon cayenne pepper
- 4 cups vegetable or chicken broth or Sweet Potato Broth (recipe below)
- Salt to taste
- ½ cup chopped roasted unsalted peanuts
Preparation
1. Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the sweet potato broth. Season with salt to taste. Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, 20 minutes.
2. Serve, sprinkled with chopped nuts.
Recipe and Photos excerpted from Soul Food Love (Clarkson Potter, 2014) by Alice Randall and Caroline Randall WIlliams
About this recipe
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