Vegan African Stew

2 tbsp. olive oil

3 cups chopped yams

2 large onions, chopped

2 cups chopped cabbage

2 tomatoes, chopped

6 tbsp. flaked coconut

3 cloves garlic, minced

3 cups tomato juice

1 cup apple juice

1 tsp. ground ginger

¼ tsp. cayenne pepper

1 pinch salt

1 large green bell pepper, chopped

½ cup peanut butter

Preparation:

Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes. Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour. Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more. Serves: 6.