A hearty African peanut stew that’s super easy to make and great for peanut butter lovers. It can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc.
Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::4
Ingredients
2 tablespoons peanut oil
1 red onion, chopped
2 tablespoons chopped fresh ginger
2 cloves garlic, minced
1 pound chicken, cut into chunks (Optional)
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1 cup chunky peanut butter
ΒΌ pound collard greens, roughly chopped
Directions
Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes. Add chicken; cook and stir until completely browned. Season with crushed red pepper, salt, and black pepper. Pour in chicken stock. Stir in sweet potatoes; bring to a boil. Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir in tomatoes, peanut butter, and collard greens. Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.
Recipe Tip
You can substitute roughly chopped kale for the collard greens if you'd like.