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

  • cilantro
  • ground cumin
  • garlic
  • fresh ginger
  • collard greens
  • peanut butter
  • sweet potatoes
  • tomatoes
  • unsweetened shredded coconut
  • chicken stock
  • dry-roasted peanuts
  • jalapeño chiles
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • 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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