West African Peanut Stew Recipe

Level: Easy

• Yield: Serves 6 to 8
• Nutritional Information Per Serving (1 of 8 servings): Calories 824, Total Fat 57 g, Saturated Fat 13 g, Carbohydrates 33 g, Dietary Fiber 6 g, Sugar 10 g, Protein 48 g, Cholesterol 141 mg, Sodium 930 mg
• Total Time: 1 hour 20 minutes
• Active Time: 40 minutes

One-pot dishes are central to Gullah-Geechee culinary traditions, and this rich stew is particularly meaningful to me. Enslaved West Africans brought ingredients like collard greens, tomatoes, peanuts, and rice to the Low Country; this flavorful stew blends those elements and can be enjoyed on its own or served over rice.

Ingredients

• 2 tablespoons peanut or canola oil
• 1 large fryer chicken, cut into pieces for stewing
• Kosher salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 chicken bouillon cubes
• 1 (14.5-ounce) can tomato sauce
• 1 teaspoon tomato paste
• 1 1/2 cups all-natural peanut butter
• 1 Scotch bonnet pepper, sliced with seeds removed
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 Roma tomatoes, diced
• 1 small bunch collard greens, stems discarded and leaves sliced
• Hot cooked rice, optional for serving

Instructions

1. Warm the oil in a large Dutch oven over medium-high heat until hot. Season the chicken pieces with salt and pepper, then brown them evenly on all sides, about 20 minutes. Transfer the chicken to a plate.
2. Add the onion, garlic, ginger, and bouillon cubes to the pot and saut until the onions turn translucent, about 5 minutes.
3. Stir in the tomato sauce, tomato paste, and peanut butter. Pour in 4 cups of water and add the Scotch bonnet pepper. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 to 12 minutes.
4. Add the sweet potatoes, diced tomatoes, and collard greens. Cover the pot and simmer until the potatoes are tender when pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if you prefer a milder heat.)
5. Serve the stew warm, with hot cooked rice if desired.