I make soup all the time, but since I usually cook without a recipe it was fun to follow one and make this West African Peanut Stew. I’ve had it before, and it was on the menu at Wildflower Cafe last week, so that got my taste buds going!
2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks (optional – I used a pork blade chop from Luna Field Farm)
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock (or water)
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound kale, roughly chopped
1 cup chunky peanut butter (I used natural unsweetened)
Optional: Add peanuts and pea shoots to garnish
I also added a can of chickpeas and some chopped red pepper for texture
- Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
- Stir the tomatoes, kale, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.