Popular all over Africa, this peanut stew takes inspiration from Ghana, Senegal, and Kenya. Hearty and easy to make, this is great for peanut butter fanatics and spice enthusiasts alike. Peanut stew can easily be made vegetarian by using vegetable stock and adding potatoes and other root vegetable in place of chicken.
- 2 tbsp peanut oil
- 1 red onion, minced
- 2 cloves garlic, diced
- 2 tbsp chopped ginger
- 1 lb chicken, cut into bite-sized pieces
- 1 tbsp red pepper flakes
- salt and pepper
- 5 cups chicken stock
- 3 sweet potatoes, cut into bite-sized pieces
- 1 [16 oz] can chopped tomatoes, with liquid
- ¼ lb kale, chopped
- 1 ½ cups chunky peanut butter
- ½ cup hot sauce
Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. [Makes 4 servings]