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The ingredients needed to prepare West African Peanut Stew:
- Provide 2 medium sweet potatoes peeled and diced
- Use 3 cloves garlic chopped
- You need 3 tablespoons chopped fresh ginger
- Get 1 medium red onion diced
- Prepare 3 leeks, white part, chopped
- Prepare 4 small carrots chopped
- Get 1/4 cup smooth unsalted natural peanut butter (just peanuts)
- Use 2 tablespoons tomato paste
- Provide 1 can coconut milk
- Prepare 1 box vegetable stock
- Provide to taste Madras curry powder
- Get to taste Garam masala
- Get King's Pepper seasoning spice blend
- You need 1 bunch cilantro
- Take 1 bunch fresh collard greens. Washed & cut in bite size
Instructions to make West African Peanut Stew:
- Saute onion, leeks, carrots, ginger, and garlic in a few tablespoons of coconut oil on medium low heat till tender. Add sweet potatoes and some salt and pepper. Saute for a few minutes then add stir in peanut butter and tomato paste with 1/2 cup water. Stir well then add coconut milk, bring to a simmer. Add broth and adjust seasonings adding more curry, garam masala, and collards. Add broth. Put lid on and simmer low till vegetables are tender. Adjust seasonings.
- Add King's Pepper spice to taste. Serve with cilantro and chopped toasted peanuts.
Finely chopped jalapenos give this stew a nice, mild background heat, but if you're chile-averse, you can cut down or omit them. Out of (West) Africa - story by Sean Timberlake about an African peanut stew Hank Shaw A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
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