Vegan African Stew

Ingredients

• 2 tablespoons olive oil
• 3 cups chopped yams
• 2 large onions, chopped
• 2 cups chopped cabbage
• 2 tomatoes, chopped
• 6 tablespoons flaked coconut
• 3 cloves garlic, minced
• 3 cups tomato juice
• 1 cup apple juice
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 pinch salt
• 1 large green bell pepper, chopped
• 1/2 cup peanut butter

Directions

Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.

Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.

Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.