African Peanut Stew
I came across this recipe while I was browsing the internet one day, and the list of ingredients really caught my eye. A sauce consisting of peanut butter?! YUP. Count me in!! Those of you that know me personally, know that peanut butter is basically an entire food group for me. Really, I do eat too much of it. I love baking with it, eating it plain, and now also cooking with it. This African Peanut Stew is phenomenal. With the wide range of spices, there is a lot of flavor depth to this dish. The ginger, cinnamon, and cloves compliment the sweet potato, and also balance out the mild heat from the poblano. With the addition of beans, this dish is packed with protein, which means it is very filling. This stew is definitely a new favorite of mine, and I will be making it a lot this upcoming fall and winter season!
How to Make African Peanut Stew
1. Peel and cube the sweet potatoes, finely chop the onion and the poblano pepper, and mince the garlic. Poblano peppers are very low on the Scoville Scale, which means they aren’t very hot. If you want to add some heat to this dish, you could substitute with a jalapeno pepper. At this stage, I also like to measure out all my spices and mix them together in a small dish so that they are ready to go!
2. Heat extra light olive oil in a large pot over medium heat until it begins to shimmer. Add onion, pepper, and sweet potato. Saute for 5 minutes, or until the onion is translucent. Add garlic and spices. Cook for an additional 2 minutes.
3. Add tomato paste and peanut butter. Mix until thoroughly combined.
4. Add broth and water. Stir together. Bring everything to a boil, then reduce heat, cover, and simmer for 15 minutes.
5. Add collard greens and beans. Stir together. Cook for an additional 15 minutes, uncovered. By cooking it uncovered, this will thicken it from a soup to a stew. Additional ways to thicken it, are to boil it uncovered for an additional 5 minutes, or use a hand masher to mash up some of the sweet potato. Serve over jasmine rice with a splash of lime juice, topped with chopped peanuts.
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African Peanut Stew
This African peanut stew is great for cool, fall nights! Serve over jasmine rice, with a splash of lime juice, and topped with chopped peanuts.
- 1 tablespoon extra light olive oil
- 1 onion, finely chopped
- 1 pound sweet potatoes, peeled and cubed (~2 cups)
- 1 poblano pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 2 teaspoons cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 3 tablespoons tomato paste
- 1/2 cup creamy peanut butter
- 4 cups vegetable broth
- 1 cup water
- 1-2 cups collard greens, roughly chopped
- 1 15 oz. can cannelllini beans, drained and rinsed
- cooked jasmine rice, chopped peanuts, and lime juice for serving
Heat extra light olive oil in a large pot over medium heat until it begins to shimmer.
Add onion, pepper, and sweet potato. Saute for 5 minutes, or until the onion is translucent.
Add garlic and spices. Cook for an additional 2 minutes.
Add tomato paste and peanut butter. Mix until thoroughly combined.
Add broth and water. Stir together. Bring everything to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add collard greens and beans. Stir together. Cook for an additional 15 minutes, uncovered.
Credit: The Panicked Foodie