African Peanut Stew

African Peanut Stew

This was prepared for the the subreddit, /r/52weeksofcooking, where the theme was stew. I have never eaten or made peanut stew but this was delicious. Plus one of my favourite pumpkin ales!



  1. 1 Tablespoon Canola Oil
  2. 6 Clove Garlic
  3. 1 Inch Ginger Fresh
  4. 1 Sweet Potato (about 1 lb)
  5. 1 Onion
  6. 1 teaspoon Cumin
  7. 1/4 teaspoon Red Pepper Crushed
  8. 1 6 oz Tomato Paste Cans
  9. 1/2 Cup Peanut Butter Natural
  10. 6 Cups Chicken Broth
  11. 2 Cups Chicken Shredded
  12. 1 15 oz Tomatoes Diced Cans
  13. 3 Cups Collard Greens
  14. to taste Salt
  15. 1/4 Bunch Cilantro


30 mins
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    Peel and grate the ginger. Mince the garlic. Place both the ginger and garlic in a pot. Saute in the canola oil over medium heat until the garlic softens (about 2 minutes).

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    Dice the onion and add it to the pot.

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    Dice the sweet potato into 1/2 inch cubes.

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    Add the onion and sweet potato to the pot and continute top saute until the onion softens and the potato takes on a darker colour (about 2 - 3 minutes).

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    Add the cumin and red pepper flakes to the pot.

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    Add the tomato paste and peanut butter (I used chunky) to the pot and stir until evenly mixed.

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    Add the chicken broth, diced tomatoes, and chicken to the pot. Stir to dissolve the tomato paste and peanut butter.

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    Place a lid on the pot and turn the heat up to high.

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    While the soup is coming to a boil, prepare the greens. Rinse the greens, remove the stem, and cut into strips.

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    Once the soup comes to a boil, add the greens to the pot and turn the heat to low and allow it to simmer without a lid for 15 minutes, or until the potatoes are very soft.

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    After the potatoes are softened, smash about half the potatoes to thicken the soup.

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    Adjust salt to taste if needed. Serve hot and garnish with cilantro.

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