African Inspired Peanut Stew

50m

2 Tbsp
olive oil
1
onion, finely chopped
3 cloves
garlic, minced
1 inch
ginger, peeled and minced
2
sweet potatoes, peeled and chopped
2 tsp
cumin
1/2 tsp
cinnamon
1/8 tsp
cloves
1/4 tsp
cayenne
1/4 tsp
crushed red pepper
1 can (28 oz)
diced tomatoes
2 cups
vegetable broth
3 cups
collards, chopped
1/2 cup
peanut or almond butter
a dash
salt and pepper
1/3 cup
cilantro, chopped
1/4 cup
peanuts, chopped
  1. In a large pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes, until translucent. Add garlic and ginger. Sauté for 3-4 minutes, until fragrant and golden brown.

  2. Add the potato and cook for 5-8 minutes, until just softening.

  3. Add cumin, cinnamon, cloves, cayenne, and crushed red pepper. Stir thoroughly, and cook for 2 minutes. The spices will stick to the bottom of the pan — that’s ok!

  4. To deglaze the pan, add 1/3 of the tomatoes and stir vigorously. Once you can feel that the spices have come up off the bottom of the pan, add the remaining tomatoes and broth. Bring to a boil.

  5. Add the collard greens. Reduce heat a bit and simmer the soup, stirring occasionally to prevent sticking, until the sweet potatoes and collards are softened to your liking, about 20-25 minutes.

  6. Stir in the peanut butter and heat through. Taste and adjust seasoning with salt and pepper. Serve on its own or with rice, garnished with cilantro and roasted peanuts.

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