African stew

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 small white cabbage
• 1 medium-sized bell pepper(s)
• 2 carrots
• 1 can of corn
• 1 can kidney beans
• 1 can of tomatoes, pureed
• 300 ml vegetable stock
• 3 tbsp peanut butter
• salt and pepper
• cumin
• Paprika powder
• Mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with peanut butter

Wash, peel, trim, and finely chop the onions, peppers, carrots, and white cabbage. Pre-cook the white cabbage and carrots separately for about 10 minutes, as they need a little longer to cook than the other ingredients. In the meantime, fry the onions and peppers, and add any spices you like, but only briefly. Add the passata and vegetable stock, simmer for 5 minutes, stir, and then mix in the peanut butter. Drain the liquid from the kidney beans and corn, then add both, followed by the white cabbage and carrots. Continue to simmer, stirring frequently, as the liquid will tend to stick to the bottom of the pan. Season to taste and serve with fresh baguette, potatoes, or rice.