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| Afro Carribean Stew |
| This recipe was created by member worker Liz Black when charged to come up with a different way to use Whole in the Wall’s Sundried Tomato Pesto, one of our locally produced favorites from Binghampton, NY. Hope you enjoy! |
| DOWNLOAD RECIPE |
- 4 organic garnet yams, cut in to 1/2 in. chunks
- 1 5.5 oz. container Whole in the Wall sundried tomato pesto
- 1 28.2 oz. can whole tomatoes
- 1 cup green beans (fresh or frozen), 1 in. cut
- 3/4 cup organic peanut butter
- 4 organic carrots, 1/2 in. cut
- 1/2 t. cayenne
- 1/2 t. black pepper
- 1 t. powdered ginger
- 1 t. salt
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| Steam yams and carrots with 1/2 cup water. After 10 minutes or so add ginger, salt, pepper, and green beans. When veggies are tender add canned tomatoes and pesto. Cook for 15 minutes, then add 1/2 cup of water and peanut butter, stirring until dissolved. Cook for 20 minutes. |
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