African Peanut Stew

I don’t even know where to begin with this delicious peanut stew! I was doing some research for what to make for dinner one night and I came across this idea of peanut stew and I was hooked. It’s the perfect mix of sweet and savory with a filling combination of veggies and chickpeas.

I love working with new ingredients and for me collard greens was a first. I don’t know about you but when I hear collard greens I think American southern cooking. To my surprise collard greens are actually a staple in African cooking. This to me is one of the best things about food as a whole, it allows you to connect with cultures around the world and learn more about their history through different dishes.

Collard greens actually originated in the Eastern Mediterranean and are now used in dishes around the world. They are also full of vitamins and minerals such as vitamins A, C, and K as well calcium. You can eat them with or without the stem and overall they are so multipurpose.

So, if you are tired of making the same thing for dinner every week I’m offering you this challenge. Find an ingredient or a spice you have never used before and find a recipe for it. I’ve gotten my family and friends hooked on so many different spices and foods that they had never tried just by making it. Some examples on my end were Hawaijj spice blend, Pad Thai, and curry. What am I trying next you may ask? I’m thinking of playing with miso paste. I’ve seen it used in both savory and sweet recipes so stay posted to see what I come up with!

• Author: Rachel Moskowitz

Ingredients

2 large sweet potatoes (abt 1.5lbs) chopped

1 bunch collard greens rib removed and cut into 1 inch strips

1 large onion sliced

4 frozen garlic cubes

1 15oz can chickpeas

1 6oz can tomato paste

4 cups (1 quart) vegetable broth

1 cup creamy peanut butter

1 tsp curry powder

1 tsp  Cumin

1 tsp garam Marsala

Salt to taste

1 tbsp oil

Instructions

In a medium pot – Sauté onion in oil over medium heat for 7-9 mins or until soft and translucent

 

Add the garlic cubes, spices and tomato paste and stir for 1-2 mins to let the paste carmelize

 

Add the vegetable broth and stir to combine

 

Let the broth come to a boil then put peanut butter in a bowl. Add a ladle of your broth mixture and combine with peanut butter to melt it and ensure it mixes in easily then add the mixture back to the pot

 

Add the sweet potatoes, collard greens, and chickpeas and stir to combine

 

Cover and simmer for 35 minutes or until sweet potato is fork tender 

 

Serve hot over rice, with crusty bread, or on its own!