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.
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:
- 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.
- 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.
- 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.
- >> 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.