West African Peanut Stew

West African Peanut Stew

70
km1312 3

"A hearty stew that's super-easy to make and great for peanut butter lovers. 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. Kale works well in place of collard greens."

Ingredients

1 h 5 m servings 731 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 731 kcal
  • 37%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1470 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  2. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Reviews

70
  1. 87 Ratings

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Most helpful

I made it vegetarian by replacing the chicken with garbanzo beans and chicken broth with vegetable -- upped the protein by serving it over quinoa. Delicious!

Most helpful critical

Made per recipe. It was okay but would not make again.

I made it vegetarian by replacing the chicken with garbanzo beans and chicken broth with vegetable -- upped the protein by serving it over quinoa. Delicious!

I added the chicken, used regular potatoes instead of sweet and fresh tomatoes instead of canned. It was really good. I thought it was a tad bit too spicy, but dad and hubby both thought the spi...

Let me be the first to say that this is absolutely delicious and different! I followed the directions exactly except for subbing regular potatoes for the sweet potatoes. Shared with some frien...

Excellent recipe! Easy to make, full of flavor, and open to variation based on preferences and what’s available in the pantry (this recipe is quite forgiving). Here are mine: Use a large crock ...

One of our favorite restaurants occasionally serves this soup, and we always look forward to it. I generally followed the recipe and used red garnet sweet potatoes as they are chock full of nut...

Love this dish! I've always called it African Groundnut Stew. I like it thick so cut way down on the chicken stock. Added tomato paste - did not add potatoes. Eat over rice.

I added extra peanut butter and extra collard greens to it. I cut the chicken broth down to 4 cups so it would be a little thicker. I love this stuff!

Very tasty! Used cubed butternut squash instead of sweet potatoes and left out the crushed chili pepper for the kids. Probably easier to make with the sweet potatoes because the squash was tou...

It was surprisingly delicious. Like lick the bowl good. I changed the recipe to use what.I had: 1) used 32 oz / 4 cup of Swanson Thai Ginger broth instead of chicken broth. I think five cups is...