Spicy African Peanut Stew - alive magazine

Ingredients

• 2 tsp (10 mL) grapeseed or peanut oil
• 1 yellow onion, peeled and chopped
• 3 large garlic cloves, smashed and minced
• 1 cup (250 mL) dried borlotti, white kidney, or pinto beans, soaked overnight (see Tip)
• 2 tsp (10 mL) chili powder
• 1 tsp (5 mL) smoked paprika
• 1/2 tsp (2 mL) cayenne pepper
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) white pepper
• 28 oz (796 mL) diced fire-roasted tomatoes, including juice
• 4 cups (1 L) water
• 1/3 cup (80 mL) natural smooth peanut butter, at room temperature
• 3 Tbsp (45 mL) cricket powder
• 1 large yam, peeled and cut into 1/2 in (1.25 cm) dice, about 1 cup (250 mL)
• 2 large carrots, peeled and cut into 1/2 in (1.25 cm) diagonal slices
• 1 jalapeno pepper, seeded and diced
• 2 cups (500 mL) shredded collard leaves, kale, or spinach
• 1/3 cup (80 mL) roasted peanuts
• Handful of cilantro leaves