5 sweet potatoes/yams (or regular potatoes)
11/2 heads cabbage
1 medium-sized leek
a pint or so apple juice/cider
3-4 tablespoons fresh ginger
3 tablespoons salt (we used less)
some water
1/2 teaspoon cayenne pepper
4 14.5-ounce cans diced tomatoes
11/2 cups natural peanut butter
Dice sweet potatoes into bite-sized cubes. Cover with apple juice and enough water to be 2 inches or so over potatoes. Bring to boil; add salt; add diced tomatoes. Boil again.
Dice cabbage; mince ginger; chop leek. Add cabbage, ginger, leek and cayenne to potatoes. Once it boils again (or almost), add peanut butter and stir until it all breaks up. If it's too thick, add more water to taste.
Tester's notes: Sanborn says it's best to use home-ground peanut butter, but jarred natural peanut butter from the grocery store can also be used. Also, if you're making the whole recipe, you'd better have a mighty big pot. We cut the recipe in half and still filled 3/4 of a Dutch oven.
Submitted by Christy Sanborn
Thursday, November 16, 2000
