One-Pot African Peanut Stew

50 min6 bowls

A warming West African-inspired stew of sweet potato and collard greens in a creamy peanut broth, spiked with ginger and jalapeño.

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prepPeel and dice sweet potato into 1-inch cubes
prepRemove stems from collard greens and chop leaves
prepFinely chop onion, jalapeño, garlic, and ginger
1 tablespoon extra virgin olive oil (optional)	Warm oil, cook onion 3 min until translucent	Add garlic, jalapeño, ginger, cumin & cayenne, cook 3 min	Stir in tomato paste	Add sweet potato, peanut butter, broth & water, bring to boil	Simmer covered, medium-low, 15 min	Add collard greens, stir, cover & simmer 15 min	Mash some sweet potato, boil uncovered 5 min
1 yellow onion, finely chopped (about 2 cups)
1 jalapeño, cored and finely chopped
3–4 garlic cloves, minced (about 2 tablespoons)
2 inch knob ginger, peeled and minced (about 1 tablespoon)
2 teaspoons ground cumin
¼ teaspoon cayenne (optional)
3 tablespoons tomato paste
1 1-lb sweet potato, peeled and diced into 1-inch cubes (about 2 cups)
120 ml creamy peanut butter
950 ml vegetable broth
240 ml water
1 bunch collard greens, stems removed and leaves chopped

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