West African peanut stew with collard greens and sweet potatoes from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 116) by Jenn Louis and Kathleen Squires

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • TrishaCP on November 25, 2021

    This is a great peanut stew. I personally thought the jalapeño was very mild, but it may have been the one that I used. We made this with kale, which is one of the options given, since we didn’t have collard greens.

  • sosayi on January 07, 2019

    Delicious vegetarian version of peanut stew that's quick and easy to make. The toppings (toasted coconut, chopped peanuts, cilantro) really make the dish, so don't leave them out. We cut back on the jalapeño for my preschooler's sake (fwiw - he LOVED his "peanut butter soup"), so added a bit of chili oil, too. Would definitely make again!

  • Emily Hope on February 14, 2018

    We liked this soup a lot -- nice depth and richness from the peanut butter, and pretty easy to put together on a weeknight. Would repeat.

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