Go Back
Jessica T. Brown

West African Peanut Stew

A hearty, protein-packed, and fiber-rich Vegan Peanut Stew made with a creamy peanut-tomato broth, sweet potatoes, and collard greens. Quick, budget-friendly, and meal-prep ready, it’s a deliciously wholesome comfort food perfect for weeknight dinners
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Dish, Soup, Vegan
Cuisine: Plant-based, West African-Inspire
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cloves garlic finely minced
  • 1 tablespoon freshly grated ginger
  • 1 large sweet potato about 1 lb, peeled and diced into ½-inch cubes
  • 1 medium onion finely chopped
  • 1 teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes adjust to taste
  • 1 can 6 oz tomato paste
  • ½ cup natural unsweetened peanut butter creamy or chunky
  • 6 cups low-sodium vegetable broth
  • ½ bunch collard greens 4–6 cups loosely packed, stems removed, leaves thinly sliced
Optional Garnishes
  • Fresh cilantro leaves chopped
  • 4 ½ cups cooked brown rice about ¾ cup per serving
  • ⅓ cup roasted peanuts chopped
  • A drizzle of sriracha or hot sauce optional for extra heat

Equipment

  • 1 Dutch Oven
  • 1 Chef’s Knife
  • 1 Liquid Measuring Cup
  • 2 White Cutting Boards
  • 1 Small-Holed Grater

Method
 

  1. Build the Flavor Base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add minced garlic, grated ginger, and chopped onion. Sauté for 2–3 minutes, stirring often, until the onion turns soft and fragrant, creating a flavorful foundation for the stew.
  2. Cook the Sweet Potatoes and Spices: Toss in the diced sweet potato, ground cumin, and crushed red pepper flakes. Stir well to coat the potatoes in spices, allowing them to slightly caramelize for about 5 minutes, deepening their natural sweetness.
  3. Blend the Peanut-Tomato Broth: Add tomato paste, peanut butter, and vegetable broth to the pot. Whisk or stir until the peanut butter and tomato paste dissolve completely, forming a rich, creamy broth. Increase heat to high and bring to a gentle boil.
  4. Simmer Until Tender: Once boiling, reduce heat to medium-low. Cover and let the stew simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and beginning to break down.
  5. Prepare the Collard Greens: While the stew simmers, rinse the collard greens thoroughly. Remove tough stems and slice the leaves into thin strips. This ensures they cook quickly while retaining their bright color and nutrients.
  6. Finish the Stew: Stir the collard greens into the pot and let them wilt for about 5 minutes. Using the back of a spoon, gently mash some of the sweet potato chunks against the side of the pot to naturally thicken the stew without additional thickeners.
  7. Taste and Serve: Adjust seasoning with extra red pepper flakes or a pinch of salt if desired. Serve warm over cooked brown rice, topped with chopped peanuts, fresh cilantro, and a drizzle of sriracha for a vibrant, hearty meal.

Notes

Peanut Butter Choice: Use natural peanut butter with no added sugar or hydrogenated oils for the best flavor and health benefits.
Greens Swap: Kale, spinach, or Swiss chard can replace collard greens if preferred. Add tender greens like spinach in the last 2 minutes of cooking to prevent over-wilting.
Texture Tip: Mashing some sweet potatoes gives a creamy, thick consistency, while leaving chunks provides a hearty bite.
Make-Ahead Friendly: This stew keeps well for up to 4 days in the fridge and tastes even better the next day as flavors deepen. It also freezes beautifully for future meals.
Spice Level: Increase or decrease red pepper flakes or sriracha to suit your heat preference.