West African Peanut Stew

african asian chinese european french korean thai main soup sweet spicy savory hard medium

Prep

27 min

Cook

80 min

Total

107 min

Ingredients (12)

2 tablespoons peanut oil g

1 red onion, chopped g

2 tablespoons chopped fresh ginger g

2 cloves garlic, minced g

1 pound chicken, cut into chunks (Optional) g

1 tablespoon crushed red pepper, or to taste g

salt and ground black pepper to taste g

5 cups chicken stock g

3 small sweet potatoes, cut into chunks g

1 (16 ounce) can chopped tomatoes, with liquid g

1 cup chunky peanut butter g

¼ pound collard greens, roughly chopped g

kcal

fat

carbs

protein

Gather all ingredients.

Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes.

Add chicken; cook and stir until completely browned.

Season with crushed red pepper, salt, and black pepper.

Pour in chicken stock. Stir in sweet potatoes; bring to a boil.

Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir in tomatoes, peanut butter, and collard greens.

Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.