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One-Pot African Peanut Stew

One-Pot African Peanut Stew

A hearty and delicious One-Pot African Peanut Stew, packed with flavors and nutritious ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine African
Servings 6 servings
Calories 187 kcal

Equipment

  • large pot

Ingredients
  

Base Ingredients

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

For Serving

  • fresh cilantro
  • cooked rice
  • lime juice
  • crushed roasted peanuts

Instructions
 

Cooking Steps

  • 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

To make without oil: toast the cumin and cayenne in a large pot over medium heat for about 30 seconds. Add the 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 and follow the last step to serve as directed above. Leftovers can be stored in an airtight container for up to 5 days or frozen for several months.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 13gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 792mgPotassium: 323mgFiber: 3gSugar: 6gVitamin A: 2137IUVitamin C: 18mgCalcium: 102mgIron: 1mg
Keyword comfort food, easy, Healthy, one pot, Peanut Stew, vegetarian
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