Title: Senegal Stew with Millet
Categories: African Vegetable Vegetarian Main
Yield: 4 Servings

2	tb	Oil
2	c	Cabbage; coarsely chopped
1	c	Chopped onion
2		Cloves garlic; minced
1/2	ts	Cayenne
1/2	ts	Curry powder
1/4	ts	Dried thyme
14 1/2	oz	Ca whole peeled tomatoes; undrained
1	c	Vegetable broth; or water
2	tb	Peanut butter; smooth
2	c	Sweet potato; cubed
1 1/2	c	Rutabaga; cubed
1	c	Carrot; sliced 1/2-in long
1	c	Chickpeas; cooked
2	c	Millet; cooked

In a 3-qt. saucepan, heat the oil over med. -high heat. Add cabbage, onion, & garlic, and cook ,stirring , until the cabbage is softened. Stir in the cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with spoon (can also squish them through your hands as you add them --- jtk). Add the broth and peanut butter, and stir until completely smooth. Add potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, & simmer uncovered for 35 mins. Serve over the millet.

Serves 4.

Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997

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