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One-Pot African Peanut Stew

One-Pot African Peanut Stew

A delicious and hearty One-Pot African Peanut Stew recipe that combines sweet potatoes and collard greens with a rich, creamy peanut butter broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course main dish
Cuisine African
Servings 6 servings
Calories 187 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 tablespoon extra virgin olive oil optional, see notes
  • 2 cups yellow onion, finely chopped
  • 1 jalapeno, cored and finely chopped
  • 3-4 garlic cloves, minced (about 2 tablespoons)
  • 2 inch knob ginger, peeled and minced or grated (about 1 tablespoon)
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne optional
  • 3 tablespoons tomato paste
  • 1 lb sweet potato, peeled and diced into 1-inch cubes (about 2 cups)
  • ½ cup creamy peanut butter ingredients should be just roasted peanuts and salt
  • 4 cups vegetable broth
  • 1 cup water
  • 1 bunch collard greens, stems removed and leaves chopped
  • fresh cilantro for serving
  • cooked rice for serving
  • lime juice for serving
  • crushed roasted peanuts for serving

Instructions
 

  • In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for 3 minutes more.
  • To the pot, add the tomato paste and stir to combine. Add the diced sweet potato, creamy peanut butter, vegetable broth and water. Stir together then bring to a low boil. Reduce heat to medium-low simmer, cover and cook for 15 minutes.
  • Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until greens are wilted and sweet potato is tender.
  • Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes more. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!

Notes

Leftovers can be stored in an airtight container for up to 5 days or frozen for several months. To make without oil: toast the cumin and cayenne in a large pot over medium heat for about 30 seconds. Add the 1 cup of water with the onion, garlic, jalapeño and ginger. Cook for 5 minutes. Add the tomato paste, peanut butter, broth and sweet potato then bring to a boil. Cover and cook for 15 minutes. Add the collard greens to the pot, stir, then cover and cook for another 15 minutes. Follow the last step and serve as directed above.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 13gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 792mgPotassium: 323mgFiber: 3gSugar: 6gVitamin A: 2137IUVitamin C: 18mgCalcium: 102mgIron: 1mg
Keyword Easy Dinner, Healthy Recipe, One-Pot African Peanut Stew, peanut butter stew, sweet potato stew, vegetarian stew
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