West African Peanut Stew19 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“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.” - by km1312
Original recipe yields 4 servings
- 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.
- Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.
Amount Per Serving (4 total)
- 731 cal
- 43.8 g
- 44.9 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 spice lev..." See moreel was perfect. Next time, I will add the tomatoes and greens at same time I add potatoes, didn't think they needed extra cooking as they came out very soft (maybe because I cut them in small bite size chunks)."
"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!..." See more"
"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 friends tha..." See moret couldn't believe how tasty it is. If not for the high fat/high carb/high cholesterol I'd make frequently. As is...it will have to be a rare treat."
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