1 Large Yellow Onion, diced
6 Garlic Cloves, chopped
Large “thumb” of fresh Ginger, minced
2 Jalapenos, destemmed, deseeded, finely minced
2 TBSP Tomato Paste
2 tsp Ground Cumin
2 tsp Ground Coriander
½ tsp Ceylon Cinnamon
½ tsp Ground Cloves
1 tsp Dried Thyme
1 TBSP Local Spicery Sel-acious
1 tsp Ground Grains of Paradise
4 Cups, Hot Water + 4 TBSP Local Spicery Bada Bing Bouillon (substitute any good quality vegetable broth)
1 Medium to Large Sweet Potato or Yam (about 1 pound) peeled, and diced 1”
¾ Cup, Roasted Unsalted Peanuts (substitute ½ cup Creamy Peanut Butter)
2 -15 oz. Can, Black Eyed Peas
1 – 28 oz Can, Crushed Tomatoes
1 Bunch, Greens such as Collards or Kale, roughly chopped into 2” pieces
½ Cup, Whole Roasted Unsalted Peanuts (optional)
½ Cup Cilantro, chopped
In a large Dutch oven, sauté Onions until just starting to turn brown. Add Garlic, Ginger and Jalapeno plus about ¼ cup of the bouillon or broth to deglaze the pan.
Add Tomato Paste and Spices, plus a bit more of the bouillon or broth. Mix thoroughly. Add remaining bouillon or broth, plus Sweet Potatoes, Beans and Crushed Tomatoes.
Place Peanuts in a high power blender. Gradually increase speed, running for about 2 minutes at high speed until it forms a fine powder. Add to pot (substitute ½ cup creamy peanut butter). Bring to a boil, then back down to low heat for 20 – 25 minutes until Sweet Potatoes are tender.
Add Greens and optional peanuts and cook 3-5 minutes until greens are wilted.
Serve over your favorite grain (brown rice, white rice, millet, quinoa, etc…) Sprinkle chopped cilantro over the top and serve.
Watch Nick preparing this dish with Chef AJ at: CLICK HERE West African Stew (WFPB)
2 thoughts on “West African Peanut Stew (WFPB)”
Looks delicious! Wish I could smell and taste it 🙂 Thanks for the cooking demo and sharing your knowledge about the dish, spices, and recipe options.