Winter!

It’s always a good night for sweet potato stew.

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African Sweet Potato Peanut Stew

Africa is a huge continent with many countries and cuisines, but several of the traditional regional dishes are naturally plant-based. Common ingredients used in African cooking come from what’s grown there—things like sweet potatoes, plantains, cassava, peanuts, bell peppers, eggplants, and cucumbers. Until trying this classic West African stew, I never knew how good sweet potatoes, red pepper, and peanuts taste together. Spoiler alert: it’s a phenomenal combination. This one-pot meal is perfect as is, or you can serve over steamed rice or quinoa. 

Serves 2

What you need:

  • 2 cups water, divided
  • 1 yellow onion, chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 large sweet potato, cubed
  • 1 (15-ounce) can crushed tomatoes 
  • 2 teaspoons minced fresh ginger 
  • 2 teaspoons salt 
  • 2 teaspoons paprika 
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons freshly ground peanut butter
  • 3 cups chopped collard greens
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped peanuts for topping 
  • Fresh cilantro for garnish 

What you do:

  1. In a large pot over medium-high heat, heat 1 cup water. Add onion, bell pepper, and garlic. Cook for 5 minutes until onions are translucent and fragrant.
  2. Add remaining 1 cup water, sweet potatoes, tomatoes, ginger, salt, paprika, allspice, cinnamon, and peanut butter. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes.
  3. Add collard greens and lime juice. Simmer for 10 more minutes until potatoes are tender and greens are wilted. Serve with chopped peanuts and fresh cilantro.

Healthy hints:

  • >> Prefer a spicier stew? Add ground cayenne pepper!

>> Make your own peanut butter by blending ¼ cup raw peanuts in a high-speed blender until smooth and creamy.