African Pineapple Peanut Stew

The combination of kale, pineapple, and peanut butter sounds unusual, but you will be amazed at how rich and delicious this dish is. 

Recipe by Susan Voisin on March 7, 2006

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

5 stars (5 reviews)

african stew

1-2 bunches kale (or 4-8 cups sliced)
1 large onion (chopped)
2 garlic cloves (minced or pressed)
1 20-ounce can undrained canned crushed pineapple in juice (or about 2 cups with juice)
1 15-ounce can chickpeas (optional, rinsed and drained)
1/2 cup peanut butter (or 1/3 cup peanut butter powder and 1/3 cup water)
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped parsley (optional)
salt to taste
crushed skinless peanuts (optional)
chopped scallions (optional)

Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch thick slices.
In a large, covered wok or Dutch oven (non-stick preferred), sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale and the chickpeas if you’re using them, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and parsley and simmer for 5 minutes. Add salt to taste, and serve topped with crushed peanuts and scallions, over rice or other grain. (This makes about 4 servings without chickpeas or 6 servings with.)

VegMilWife on 2021-10-06 (5 stars):
Have loved this recipe for many years. Glad to have found it online after giving my mom my Moosewood cookbook. Love your addition of chickpeas. Made it once without the cilantro and it just wasn't the same. Sorry you can't enjoy it with it.
Justin on 2020-10-17 (5 stars):
I just made this tonight with a different presentation style. On a plate I laid a bed of quinoa, topped with the sauteed veges and garbanzos, drizzled w the peanut sauce, topped with crushed peanuts and sprouts. It was a hit! The taste was so unexpected but the display got great comments. Thank you for the recipe. I would've never thought of a dish like this. 🙂🥖
Corrin Radd on 2014-07-27 (5 stars):
Woah. I make a lot of your recipes and this is the best one. My family went crazy for it. Thanks!
Florence on 2013-01-27 (5 stars):
Just made this tonight and it was excellent. The only changes I made was that I added a can of black beans and used Siracha for the hot sauce.
Theresa on 2012-07-17 (5 stars):
I made this for dinner for my mother and I and we both loved it! This recipe has a lot of flavor. Made it exactly like the recipe except left off peanuts because I didn't have any. It's definitely going to become a regular in my house.