West African Peanut Stew with Sweet Potato and Spinach

In a heavy-bottomed pot or Dutch oven, brown the ground turkey over medium-high heat until deeply caramelized.

Remove the turkey, leaving the rendered fat.

Add cubed sweet potatoes and sauté for 5 minutes until the edges begin to soften.

Stir in a splash of water, a pinch of cayenne, ginger, and garlic to bloom the aromatics.

Return the turkey to the pot, add 1.5 cups of water or vegetable stock, and simmer until the potatoes are fork-tender.

Whisk the peanut butter with a little hot broth to emulsify before stirring it into the stew—the liquid will transform into a rich, velvety, ochre-colored sauce.

Fold in the fresh spinach at the very last second until just wilted.

Serve in a deep ceramic bowl over a small portion of steamed rice, finishing with a squeeze of fresh lime juice and crushed peanuts for texture.