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West African Peanut Stew with Vegetables Recipe

West African · Main course · 55 min total

A hearty, creamy, and mildly spicy stew from West Africa, featuring sweet potatoes, collard greens, and a rich peanut butter base. Perfect for a comforting weeknight meal.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 1/2 cup natural peanut butter
• 4 cups chopped collard greens (or spinach)
• Salt and black pepper to taste
• Chopped peanuts and fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
3. Stir in diced tomatoes and cook for 2 minutes.
4. Add vegetable broth and sweet potato. Bring to a boil, then reduce heat and simmer until sweet potato is tender, about 15-20 minutes.
5. In a small bowl, whisk peanut butter with 1/2 cup of hot broth from the pot until smooth, then stir back into the stew.
6. Add collard greens and cook until wilted, about 5 minutes. Season with salt and pepper.
7. Serve hot, garnished with chopped peanuts and cilantro.

Tips

• For a spicier stew, add more cayenne or a chopped habanero pepper with the onions.
• This stew thickens as it sits; thin with extra broth or water when reheating.
• Serve over rice or with crusty bread for a complete meal.
• Leftovers keep well in the fridge for up to 4 days.

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