African Peanut Stew
Start to finish: 55 minutes (25 minutes active)
1 inch fresh ginger, peeled and grated (use small holes on a cheese grater)
4 cloves garlic, minced
1 tablespoon vegetable oil
1 medium onion, diced
1 medium sweet potato, ½-inch diced
1 teaspoon cumin
¼ teaspoon crushed red pepper flakes
1 6-ounce can tomato paste
½ cup chunky peanut butter
6 cups chicken broth
1 bunch (2-3 cups chopped) collard greens
Cilantro for garnish
Sauté ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant. Add onion and sweet potato and cook until onion is soft, about 5 minutes.
Add cumin, red pepper flakes, tomato paste and peanut butter. Stir until combined. Add chicken broth and stir. Increase heat to high and cover.
Bring soup to a boil and add chopped collard greens.
Turn heat to low and allow it to simmer, uncovered, for about 15 minutes or until the sweet potatoes are soft. Smash about half of the sweet potatoes with the back of a wooden spoon or potato masher to help thicken soup. Taste, and add salt if needed.
Serve hot with cilantro.