West African Peanut Stew

West African Peanut Stew

km1312

"A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens."
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Ingredients

1 h 5 m servings 731 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 731 kcal
  • 37%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1470 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Reviews

Read all reviews 98
  1. 120 Ratings

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Most helpful positive review

Excellent recipe! Easy to make, full of flavor, and open to variation based on preferences and what’s available in the pantry (this recipe is quite forgiving). Here are mine: Use a large crock ...

Most helpful critical review

It was okay. Based on the other reviews I was optimistic about this recipe. I tried it for dinner one night and leftovers the next day and just didn't care for it that much. I did use a littl...

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Least positive
Newest

Excellent recipe! Easy to make, full of flavor, and open to variation based on preferences and what’s available in the pantry (this recipe is quite forgiving). Here are mine: Use a large crock ...

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!

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 frien...

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 spi...

One of our favorite restaurants occasionally serves this soup, and we always look forward to it. I generally followed the recipe and used red garnet sweet potatoes as they are chock full of nut...

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.

I added extra peanut butter and extra collard greens to it. I cut the chicken broth down to 4 cups so it would be a little thicker. I love this stuff!

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 tou...

It was surprisingly delicious. Like lick the bowl good. I changed the recipe to use what.I had: 1) used 32 oz / 4 cup of Swanson Thai Ginger broth instead of chicken broth. I think five cups is...

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