Contributed by Jennifer Peachey (from World Food Cafe)

Most West African dishes have heat! Chili peppers are used beyond what we would begin to think of as hot. Although the following recipe (as well as West African Jollof Rice) has been tamed down, I still found the yams a little warm. You may want to adjust the recipe to suit your desired level of seasoning. The cooking is simple and the food is unique and scrumptious.

Ingredients

4 tbsp olive oil
1 large onion, cubed
4 garlic cloves, crushed
2 inch piece of ginger, minced
1-1/2 lbs yams, peeled and cubed
2 tsp paprika
1 tsp cayenne pepper
14 ounces chopped tomatoes
1 cup pineapple juice
1/2 cup smooth peanut butter
salt and pepper to taste

** Garnish with 2 carrots and 2 beets coarsely grated, 2 bananas sliced, juice of one lime, and a handful of fresh cilantro leaves.

Instructions

Heat oil in a large pan over medium heat. Saute onion until soft. Add garlic and ginger, saute for 3-5 minutes. Add sweet potato or yam. When vegetables start to soften, add paprika and cayenne. Stir to coat vegetables with spices. Add tomatoes and pineapple juice. Cover pan and simmer until vegetables soften. Stir in peanut butter and combine well. Salt and pepper to taste. Sprinkle with garnishes and serve over rice.

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