West African Peanut Stew

Kwanzaa, the annual celebration of African culture, is often forgotten due to its close proximity to Christmas (and the psuedo sense of time between the 26th and New Years.) For many around the United States, this week is meant to honor their African American heritages’ and the seven values of African culture that builds and reinforces a strong and resilient community amongst African Americans.

Growing up, I was exposed to the rich and flavorful variety of meals thanks to a childhood friend who I went to middle school with. Her mother, an immigrant from Nigeria, made stews often… furthering my love of the superior category of food- mush and creamy.

This Peanut Stew is inspired by the West African version, in which the meal uses tomato and peanut butter as its base. A variety of produce and mixins is dependent on the goods available at hand- with this version using swiss chard and chickpeas to add brightness and some extra protein (in place of the chicken/beef typically used in the dish).

Now grab your peanut butter, gratitude, and enjoy!

West African Peanut Stew (with Chickpeas)

Yield: 4-6 servings

Time: 45-50 minutes

INGREDIENTS

• 1 red onion, diced

• 1 1/2 tbsp minced ginger

• 3 garlic cloves, minced

• 2 tablespoon neutral oil (avocado preferred)

• 1-2 sweet potatoes, cubed

• 1 (14.5 ounces) can of chickpeas, drained and rinsed

• 1 (28 ounces) can of crushed tomatoes

• 2/3 cup of natural creamy peanut butter

• 1-2 cups of vegetable stock

• {Spice Blend}

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • salt and pepper (to taste)

• 1/2 lb of greens (swiss char/collard greens/kale)

• 1/4 cup of chopped cilantro

• juice of 1 lime

• chopped peanuts (for garnish)

DIRECTIONS

1. Begin by preparing your spices. Stir the coriander, cumin, cayenne pepper, and cinnamon in a pinch bowl until combined. Set aside

2. In a large pot, heat the 2 tablespoons of oil over medium heat. Add the onion, garlic, and ginger. Sauté until softened (about 2-3 minutes.)

3. Add the spice blend and sauté until all the aromatics are coated and the spices are fragrant (about 1 minute)

4. Pour 1 cup of vegetable stock (or water) to deglaze the pan. Add the crushed tomato and peanut butter and stir until combined.

5. Add the chickpeas and sweet potato; mix until incorporated. Season with salt (about 1 teaspoon) and pepper, to taste.

6. Bring to a simmer and cook (covered) for 25 minutes, gently stirring occasionally. If stew thickens too much, add 1/2 cup of vegetable stock (at a time).

7. Remove from heat; season with salt and pepper (if needed). Stir in greens, cilantro, and lime juice.

8. Serve over rice. Garnish with crushed peanuts, fresh cilantro, and a wedge of lime.

9. Dive in!