Join us on Wednesdays between 4 and 6 pm.

Need new dinner ideas? Hate to cook, or don’t know how? Join Supper Man in the St James kitchen, and take home dinner for yourself, your family, or your freezer. Most meals take less than an hour, so you can start anytime between 4:00 and 5:00 pm.

Pre-registration required, so that we have the right amount of ingredients. See the menu choices and register online, or at the church during office hours. Cost for a meal for 4 is $15-$20. Choose as many dates and menus you like.

Vegetarian, vegan, dairy-free, and gluten-free options available for most adventures, just ask! For more information, contact superman (at)


African Peanut Stew (adapted from Oh She Glows)


  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 450 g of chicken, cut into 1 cm (1/2 inch) pieces
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 medium sweet potato, peeled and cut into 1 cm (1/2 inch) pieces
  • 1 can diced tomatoes, with juices
  • salt and pepper
  • 1/3 cup natural (no sugar) peanut butter
  • 2 cups vegetable or chicken broth
  • 1 1/2 teaspoons child powder
  • 1/4 teaspoon cayenne pepper
  • 1 can chickpeas, drained and rinsed
  • 2 handfuls baby spinach or baby kale


  • In a large pot, heat a teaspoon of oil over medium heat, add the onions and garlic and cook until soft, about 4-5 minutes.
  • Remove the cooked onions and garlic to a bowl.
  • In the same pot, heat another teaspoon of oil, add the chicken, and cook thoroughly, until there is no pink remaining.
  • Add the cooked onions and garlic, the red pepper, jalapeño, sweet potato, tomatoes and their juices. Sprinkle with salt and pepper. Raise the heat to medium-high and cook for 5 minutes.
  • In a bowl or measuring cup, whisk together the broth and peanut butter until it is thoroughly mixed with no clumps. Add to the pot, along with chili powder and cayenne pepper, and bring to a boil.
  • Cover the pot, reduce heat to medium-low, and simmer for 10-15 minutes, until the potatoes are tender.
  • Add the chickpeas and spinach (or kale), stir, and cook until the spinach is wilted, about 2 minutes
  • Serve as is, or with brown rice


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