Reviewed: Apr. 6, 2012

I made it vegetarian by replacing the chicken with garbanzo beans and chicken broth with vegetable -- upped the protein by serving it over quinoa. Delicious!

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jannllww

Reviewed: Mar. 25, 2012

I made this vegetarian style (no chicken, veggie broth), with curly kale instead of collards and it was amazing. We had it over white rice which held it together very nicely.

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RENEMY

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Mar. 13, 2012

Love this dish! I've always called it African Groundnut Stew. I like it thick so cut way down on the chicken stock. Added tomato paste - did not add potatoes. Eat over rice.

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Michelle Z

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

Very tasty! Used cubed butternut squash instead of sweet potatoes and left out the crushed chili pepper for the kids. Probably easier to make with the sweet potatoes because the squash was tough to chop but that is what we had on hand.

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Jeminah

Reviewed: Oct. 13, 2011

So different and tasty! I added a green bell pepper and used dried ginger; a definite crowd pleaser

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travelbug44

Reviewed: Aug. 19, 2011

I added the chicken, used regular potatoes instead of sweet and fresh tomatoes instead of canned. It was really good. I thought it was a tad bit too spicy, but dad and hubby both thought the spice level was perfect. Next time, I will add the tomatoes and greens at same time I add potatoes, didn't think they needed extra cooking as they came out very soft (maybe because I cut them in small bite size chunks).

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mrs. kosmos

Reviewed: Aug. 2, 2011

I made this with the closest ingredients I had (yellow onion instead of red, regular greens instead of collard greens) etc, and I thought it came out very good. There are a lot of veggies and the peanut butter adds a nice flavor.

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Rachel

Reviewed: Jun. 24, 2011

Let me be the first to say that this is absolutely delicious and different! I followed the directions exactly except for subbing regular potatoes for the sweet potatoes. Shared with some friends that couldn't believe how tasty it is. If not for the high fat/high carb/high cholesterol I'd make frequently. As is...it will have to be a rare treat.

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