West African Groundnut Stew

5 servings; 260 mg sodium, 390 cal, 14 g protein

2 cups chopped onions

2 tbsp oil

1/2 teaspoon cayenne

1 tbsp diced garlic

2 cups chopped cabbage

2 cups chickpeas (dried then cooked = 23 mg sodium for entire recipe)

3 cups cubed sweet potatoes (small dice) 

3 cups tomato juice (1/4 cup tomato paste in 3 cups water = 39 mg sodium for entire recipe)

1 cup apple juice

1 tsp/6 g Better than bullilion (660 mg sodium for entire recipe)

1 tbsp grated fresh ginger

1 tbsp chopped fresh cilantro

1 can diced tomatoes (no salt added = 42 mg sodium for entire recipe)

1.5 cups chopped okra

1/2 cup peanut butter (550 mg sodium for entire recipe)

Pressure cooker: high for 15 minutes.

1. Saute onions until soft.

2. Stir in the cayenne and garlic.

3. Add the cabbage and sweet potatoes and saute, covered for a few more minutes.

4. Mix in the juices, salt, ginger, cilantro and tomatoes.

5. Cover and simmer for 15 minutes until the sweet potatoes are tender.

6. Add okra and simmer for 5 minutes.

7. Stir in the peanut butter and simmer gently until ready to serve.

8. Add more juice or water if the stew is too thick.