West African Peanut Stew

Found this recipe on the internet when I started my sweet potato phase, and I love it! I use creamy peanut butter instead of chunky, but I’m sure it’s equally good either way. And I don’t always use the collard greens, although they are quite good in the stew. Our friend Matt Miller makes a slightly different version of this soup and serves it over rice. Not a bad idea!

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

Directions

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.