Recipe by 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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red onion, chopped
chopped fresh ginger
chicken, cut into chunks
crushed red pepper, or to taste
salt and ground black pepper to taste
sweet potatoes, cut into chunks
1 (16 ounce) can
chopped tomatoes, with liquid
collard greens, roughly chopped
chunky peanut butter
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).
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 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.
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 pot. Additional ingredients: 1 chopped green pepper and 1T each of nutmeg, cumin, and smoked paprika. Save the collard greens as a garnish.
Mix the stock, tomatoes, peanut butter, and seasonings in the crock. If you’re preparing in the morning, set crock to low; otherwise, set to high.
Sauté the onion and green pepper; add the garlic about a minute before you are done sautéing. Add to the crock.
Add the chunked sweet potatoes. Don’t bother peeling, just gave them a good scrub. The skins are full of nutrients and they’ll soften.
Add whole, uncooked chicken breasts (thawed or frozen). After a few hours, remove chicken and shred by pulling apart with two forks (I prefer the look and texture of shredded chicken in my stews). If the chicken is fully cooked, it will pull apart pretty easily. Put the chicken back into the crock and turn heat to low until ready to serve.
Right before serving, sauté the collard greens with a bit of butter and a generous pinch of salt. Use tongs to toss the greens. Sauté until slightly wilted and a pretty green.
Serve over quinoa, and garnish with wilted collard greens, shredded carrots, and coarsely chopped peanuts.
Love, love, love this recipe! Many thanks!!
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 nutrients. We omitted the greens, cut the red pepper flakes by half, and used chunky natural peanut butter (no sugar added) so I tossed in a small fistful of brown sugar, and a little cinnamon, ground cloves and cumin for added aromatic spice. I actually liked that the potatoes cooked down and gave the soup a comforting thick texture perfect on a cold day. If I needed it served over anything, it likely would be quinoa for the additional protein. I will be making this again!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
West African Peanut Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 394
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