Peanut Stew Recipe

1/4 cup roasted peanuts

1 tablespoon butter

1/2 white onion, diced

1 clove garlic, minced

Salt and freshly ground black pepper

1 cup vegetable broth

1/4 cup peanut butter

1 serrano pepper, sliced (omit or substitute cayenne if heat-sensitive)

1 sweet potato, peeled and thickly julienned

2-3 Roma tomatoes, seeded and diced

When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.Roughly crush or chop the peanuts.Melt the butter in a saucepan over medium heat, add onion and garlic and cook until onion is soft, about 3 minutes. Add crushed peanuts and season with salt and pepper.Add the stock and the sweet potatoes and bring to a boil. Once at a boil, turn the heat down to medium and stir in the tomatoes.Stir in peanut butter until combined. Serve garnished with remaining peanuts, slices of serrano pepper and a piece of flat bread.What are your favorite uses for peanut butter? Let us know in the comments!