Spicy West African Peanut Stew

 Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1/2 inch ginger, minced
2 red chili peppers, seeded and minced
2 teaspoons paprika
2 teaspoons coriander
1/4 teaspoon white pepper
2 tomatoes, chopped
1 medium yam, peeled and diced
1 cup passata
4 cups vegetable stock
1 cup kidney beans
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/2 cup peanut butter
a bunch of collard greens, roughly chopped
salt, to taste
juice of 1/2 small lime
2 tablespoons cilantro, chopped


Cook onion, garlic, and ginger in the oil. Add the spices and cook until they are aromatic. Add the tomatoes and sweet potatoes and cook until tomatoes start to break down. Add the passata, stock, beans, bay leaves, thyme, and rosemary. Cover and bring to a simmer adding more water if needed. When the yam is tender, stir in the peanut butter, collard greens, and salt. Stir until collard greens are wilted. Remove from heat and stir in lime juice. Serve with rice, millet, or fufu, and garnish with the cilantro.