One-Pot African Peanut Stew

Recipe by Sarah Rotavera on February 15, 2017

Prep time: PT15M

Cook time: PT45M

Total time: PT60M

Rating

5 stars (48 reviews)

african, one-pot, peanut, plant-based, stew, vegan

1 tablespoon extra virgin olive oil (optional, see notes)
1 yellow onion (finely chopped (about 2 cups))
1 jalapeno (cored and finely chopped )
3-4 garlic cloves (minced (about 2 tablespoons))
2 inch knob ginger (peeled and minced or grated (about 1 tablespoon))
2 teaspoons ground cumin
¼ teaspoon cayenne (optional)
3 tablespoons tomato paste
1 1-lb sweet potato (peeled and diced into 1-inch cubes (about 2 cups))
½ cup creamy peanut butter (ingredients should be just roasted peanuts and salt)
4 cups vegetable broth
1 cup water
1 bunch collard greens (stems removed and leaves chopped)
fresh cilantro, cooked rice, lime juice and crushed roasted peanuts for serving

In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for 3 minutes more.
To the pot, add the tomato paste and stir to combine. Add the diced sweet potato, creamy peanut butter, vegetable broth and water. Stir together then bring to a low boil. Reduce heat to medium-low simmer, cover and cook for 15 minutes.
Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until greens are wilted and sweet potato is tender.
Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes more. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!

tmoo on 2026-01-17 (5 stars):
Subbed swiss chard and butternut squash, cuz that's what I had--totally still works! The lime and cilantro really elevate it.
Sam on 2024-01-17 (5 stars):
Made this last night and doubled the batch ! Absolutely delicious I had parsley vs cilantro which was tasty .. that is the only substitute i made. Next time i make this i will leave the seeds in the pepper ️ because we like the heat ..
Shawna on 2024-01-14 (5 stars):
This is a tasty soup inspired by Congolese peanut stew (Democratic Republic, West Africa). I substituted collard greens for chaya and olive oil for grapeseed oil since these were in my kitchen already. The result was a plant eaters paradise in a bowl! Great recipe.
Susie on 2023-03-19 (5 stars):
I've made this recipe several times and love it. My only substitution is spinach for the collards (even though I'm Southern, I'm not wild about collards), and it's absolutely perfect. It's one of my go-to recipes now.