African Groundnut Stew

Recipe from What Would Cathy Eat, and pictures have been taken from there.

Many moons ago, I learned that for me "soul food" needed to be redefined. Even as an omnivore child, there was something about overcooked veggies, greasy and/or overly sweet carbs, and deep fried and smothered meat that did not move my soul in such a way that it felt fed. If anything, it made my soul need a nap, and souls shouldn't nap. That just seems like a bad idea. If anything, soul food should be something that warms and comforts your inner most being, while providing it the fuel to accomplish the things that are most vital to its existence.

Enter this dish. It has quickly become one of my favorite dishes of all time. If I had a week of last meals, this would be one. It has many of the traditional elements of soul food such as sweet potatoes, collard greens, and black eye peas, but the flavors come together in such a unique way. Side bar: I actually have a relative dislike for collard green and black eyed peas when they are cooked alone, but when added together in this dish they are just the perfect blend. The peanut butter might come as a surprise to some who haven't experience some African foods, but if you try it, you will not be disappointed or overwhelmed by it. Be adventurous!

To alter this dish, I have done nothing more than upped a few of the major flavor players. I also served it over the brown rice instead of adjacent to it. I would even recommend a brown jasmine for this. It just adds another layer. I have also found that instead of regular diced tomatoes, diced tomatoes with roasted garlic. The brand I use is an HEB store brand. Go with your favorite diced tomatoes here.

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Produce:

• 1 large onion
• 1 bulb of garlic
• 2 serrano peppers
• 1 jalepeno pepper
• fresh ginger root
• 2 medium to large sweet potatoes
• 1 bunch of collard greens
• cilantro
• lime

Dry/Canned/Boxed Foods:

• 28 oz. canned diced tomatoes
• vegetable broth
• natural peanut butter
• 15 oz. canned black eyed peas
• dry roasted peanuts

Spices/Oils

• canola oil
• cumin
• cayenne pepper
• salt

Recipe:

• 2 Tbsp canola oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2-3 serrano or jalapeno peppers, minced
• 2-3 Tbsp minced fresh ginger
• ½ tsp cumin
• 1/4 tsp cayenne pepper
• 28-ounce canned diced tomatoes in juice (reserve the juice)
• 1 c. vegetable broth 
• 2 medium to large sweet potatoes, peeled and cubed
• 1 bunch collard greens, stems removed, leaves well chopped
• ½ c natural peanut butter
• 1 15-ounce can black eyed peas, drained and rinsed
• 1/3 c. chopped cilantro
• Salt to taste
• ½ c. chopped dry roasted peanuts 
• 1 lime, cut into wedges

1. Heat the oil in a large heavy pot. Saute the onion, garlic, peppers and ginger over medium heat for 7-8 minutes. 
2. Add the cumin and cayenne, and cook one minute more. 
3. Add the tomatoes and their juice, broth, sweet potatoes and greens. 
4. Bring to a boil, cover, reduce heat and simmer 35 minutes.
5. Add peanut butter and black eyed peas and gently simmer 10 minutes longer, uncovered. 
6. Add the cilantro and season to taste. 
7. Garnish with peanuts and a squeeze of lime.