One-Pot African Peanut Stew

Ingredients

• 1 tablespoon extra virgin olive oil (optional, see notes)
• 1 yellow onion (finely chopped (about 2 cups))
• 1 jalapeno (cored and finely chopped )
• 3-4 garlic cloves (minced (about 2 tablespoons))
• 2 inch knob ginger (peeled and minced or grated (about 1 tablespoon))
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne (optional)
• 3 tablespoons tomato paste
• 1 1-lb sweet potato (peeled and diced into 1-inch cubes (about 2 cups))
• 1/2 cup creamy peanut butter (ingredients should be just roasted peanuts and salt)
• 4 cups vegetable broth
• 1 cup water
• 1 bunch collard greens (stems removed and leaves chopped)
• fresh cilantro, cooked rice, lime juice and crushed roasted peanuts for serving

Instructions

1. 1

   In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for 3 minutes more.

2. 2

   To the pot, add the tomato paste and stir to combine. Add the diced sweet potato, creamy peanut butter, vegetable broth and water. Stir together then bring to a low boil. Reduce heat to medium-low simmer, cover and cook for 15 minutes.

3. 3

   Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until greens are wilted and sweet potato is tender.

4. 4

   Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes more. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!