West African Peanut Stew
Groundnut stew of tomato, peanut butter, sweet potato, and collard greens, simmered until it is thick enough to mound on a spoon. A whole habanero adds perfume without much heat.
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 6 minutes, until soft, then stir in the garlic, ginger, and habanero halves for 1 minute.
- 2
Add the tomato paste and cook 2 minutes, stirring, until it darkens to brick red. Add the diced tomatoes and cook 3 minutes more.
- 3
Whisk the peanut butter with 1 cup of the broth in a bowl until smooth, then stir it into the pot along with the remaining broth.
- 4
Add the sweet potatoes and salt. Bring to a simmer and cook uncovered for 20 minutes, stirring now and then so the peanut butter does not catch on the bottom.
- 5
Stir in the collard greens and simmer 8 to 10 minutes more, until they are tender and the stew is thick enough to mound on a spoon.
- 6
Fish out the habanero halves. Taste for salt, top with the chopped peanuts, and serve.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 habanero chile, halved
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 cup unsalted natural peanut butter
- 6 cups vegetable broth
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 6 ounces collard greens, stemmed and cut into ribbons
- 1/4 cup roasted peanuts, chopped
Instructions
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 6 minutes, until soft, then stir in the garlic, ginger, and habanero halves for 1 minute.
- 2
Add the tomato paste and cook 2 minutes, stirring, until it darkens to brick red. Add the diced tomatoes and cook 3 minutes more.
- 3
Whisk the peanut butter with 1 cup of the broth in a bowl until smooth, then stir it into the pot along with the remaining broth.
- 4
Add the sweet potatoes and salt. Bring to a simmer and cook uncovered for 20 minutes, stirring now and then so the peanut butter does not catch on the bottom.
- 5
Stir in the collard greens and simmer 8 to 10 minutes more, until they are tender and the stew is thick enough to mound on a spoon.
- 6
Fish out the habanero halves. Taste for salt, top with the chopped peanuts, and serve.