West African Peanut Stew

If you’re planning a nice and cozy night in with the family, treat the entire bunch to a warm, delicious West African Peanut Stew. This meal is sure to fill the entire house with wonderful aromas, so it will bring the entire family to the dining table in a flash. This savory stew is extremely simple to make. It pulls the flavors from each ingredient, while it allows them to soak in simmering chicken broth. So, as you are spending time with the family, you can let the stew simmer for around an hour and a half. But if you leave it in for longer, no worries, because that just gives you more flavor! All it takes is some sweet potatoes, collard greens, peanut butter, tomato paste, and few spices to let all the flavors marinate in broth. It hits almost every food group, so you don’t have to worry about lacking nutrition. This recipe can easily be doubled, so that you can enjoy it throughout the week!PrintWest African Peanut Stew
West African Peanut StewYields: 6 servings | Serving Size: 1 1/2 cups | Calories: 256 | Total Fat: 15g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 687mg | Carbohydrates: 25g | Fiber: 5g | Sugar: 9g | Protein: 11g | SmartPoints: 9Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 2 tablespoons fresh shredded ginger
  • 1 medium red onion, diced
  • 2 sweet potatoes, cubed
  • 1 tablespoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 (6 ounce) can tomato paste
  • 1/2 cup smooth peanut butter
  • 4 cups low sodium chicken broth
  • 2 cups collard greens, chopped
  • 1 tablespoon chile-garlic sauce (optional: Sriracha)
  • 1 bunch of cilantro, chopped

DirectionsHeat the olive oil in a large pot over medium heat. Add the garlic and ginger and saute for 3 minutes. Add the onion and cook for another 2 minutes then add the sweet potato, coriander, paprika, cayenne pepper and salt. Saute for a few more minutes then add in the tomato paste and peanut butter. Mix together until everything is coated.Add the chicken broth and simmer for 90 minutes. Add the collard greens and chile-garlic sauce and let the collard greens wilt and mix into the soup. Serve, and garnish with the cilantro! 2012 Skinny Ms. ® All rights reserved.Some other recipes you might enjoy:Grilled Chicken Skewers with Peanut SauceKale and Roasted Yam SaladCrockpot Chickpea Veggie SoupHow did this recipe turn out for you? What do you think of peanut butter based soups? Let us know in the comments section below!