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West African Peanut Stew Recipe

Recipe by: km1312

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Heat 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.
  • 2Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 4 servings
  • 731 cals
  • 2 tablespoons peanut oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh ginger
  • 1 pound chicken, cut into chunks (optional)
  • 1 tablespoon crushed red pepper, or to taste
  • salt and ground black pepper to taste
  • 5 cups chicken stock
  • 3 small sweet potatoes, cut into chunks
  • 1 (16 ounce) can chopped tomatoes, with liquid
  • 1/4 pound collard greens, roughly chopped
  • 1 cup chunky peanut butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    731
    37%
  • Fat:
    43.8
    67%
  • Carbs:
    44.9
    14%
  • Protein:
    45.5
    91%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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