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.