African Peanut Stew (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.
My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.
Ingredients:
- 1 tablespoon peanut oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 jalapeno, membranes and seeds removed, finely chopped
- 1 teaspoon ground cumin
- 4 tablespoons tomato paste
- 1 medium sweet potato, peeled and cut into cubes
- 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
- 4 cups vegetable broth
- 1 (13.5 oz can) light coconut milk
- 1 teaspoon hot sauce, or to taste (I used sriracha)
- 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
- salt and pepper, to taste
- 3 cups cooked rice
- fresh cilantro, chopped, for garnish
- roasted peanuts, chopped, for garnish
