African Sweet Potato Peanut Soup

African Sweet Potato Peanut Soup
Serves 6

1.5 lbs beef stew or chicken thigh
4 larger sweet potatoes, cubed. Microwaved 8 minutes.
olive oil, divided
1 leek or some onion, diced
1 inch ginger, minced
1 qt beef stock
2 tablespoons light brown sugar
1/2 cup creamy peanut butter
3 jalapeno, minced
1 anaheim, minced
1 red bell, minced
2 habanero, minced
1 can coconut milk
1/2 small cabbage, shredded, optional
salt
pepper

Slice beef it thinly (smallish, bite-size strips) and brown it on both sides for roughly a minute or two in a large pan. Set this aside.
In the same pot, sauté the finely minced leek and peppers in olive oil. Add the finely minced garlic and ginger for a minute further. Finally, deglaze with the stock and add the sweet potatoes. Raise this to a boil.
Once boiling, drop the heat to a bit below medium and add in the peanut butter and brown sugar. After about 20 minutes (or when the sweet potatoes are getting mushy), puree. Add in the coconut milk, season with
salt and pepper, and return the beef to the pot. Add cabbage if doing so. Continue to simmer the soup for 20-30 minutes.
Garnish with cilantro, scallion, peanuts.