CRAIG JERVIS / THE MAD PLATTER
2 cups Diced Onions
2 cups Diced Celery
1 cup Diced Bell Pepper
1 or 2 Diced Jalapenos-seeds removed (optional)
1/4 cup margarine or Vegetable Oil
Heat Oil in thick walled 8 qt stock pot
Add onions and celery, cook for two minutes over med high heat stirring occasionally.
Add Peppers and Stir in:
2 Tablespoons Ginger ground or fresh
2-3 Tablespoons Coriander
2 Tablespoons Cumin
1 teaspoon ground White Pepper
Continue to monitor until peppers are soft then add:
4 Quarts Sweet Potatoes- peeled and cut into 2 inch pieces
2 Quarts of Vegetable or Chicken Stock to barely cover potatoes
1 1/2 ounces Peanut Butter
1 can Cream of Coconut (richer and sweeter) or
or 1 can Coconut Milk (lighter, less sweet)
Simmer until potatoes are tender.
Puree with a Food Processor or with an emulsion blender.
You might need to pass it through a strainer if you would like a fine consistency.
Yields about 1 Gallon - Don't worry, you will need to make more.
Garnish with Toasted Coconut, chopped peanuts and Cilantro
