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Ingredients

• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped (about 1/2 cup)
• 1 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
• 1 14.5-oz. can diced tomatoes with chiles
• 1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
• 1/2 lb. cauliflower florets (about 4 cups)
• 1/4 cup creamy peanut butter
• 6 cups cooked brown rice
• 1 head watercress, stems removed

Description

“The Basis Of All African Meals Is A Soupy Stew Served With A Starch,” Explains Jessica B. Harris, Culinary Historian And Author Of The Africa Cookbook: Tastes Of A Continent. This West African Version Gets Its Distinctive Taste From Creamy Peanut But

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