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Peanut StewBy Chatelaine
This soup is believed to have originated in Mali and spread across western Africa with the proliferation of peanut farming by colonizers in the 16th century. There are many names for it—mafé, sauce d’arachide, tigadegena and groundnut stew—and ways to cook it. It is traditionally spicy, made with local vegetables, sometimes with meat and always with ground peanuts. Peanut butter speeds up the process here. Serve over warm rice or couscous, or with fufu, a dough-like side dish made from cassava.—Joshna Maharaj
- 2 tbsp canola oil
- 1 large red or yellow onion , diced
- 1 small bunch collard greens , stems reserved and finely chopped, leaves thinly sliced, divided
- 4 garlic cloves , minced
- 1 tbsp minced ginger
- 1/2 660-mL bottle passata
- 1 1⁄2 cups smooth natural peanut butter
- 1 tsp tomato paste
- 1 L vegetable broth
- 1/2 tsp cayenne pepper
- 1 398-mL can chickpeas , drained and rinsed
- 2 large sweet potatoes , peeled and cut in 1-in. pieces
- 2 Roma tomatoes , diced
- Kosher salt and pepper , to taste
- Heat oil in a large dutch oven or heavy-bottomed pot over medium-high. Add onion, chopped collard stems, garlic and ginger, and cook until onions are translucent, 5 min.
- Stir in passata, peanut butter and tomato paste. Add broth and cayenne and bring to a boil. Reduce heat to medium and simmer for 10 min.
- Add chickpeas, sweet potatoes, tomatoes and collard leaves. Cover and simmer until sweet potatoes are easily pierced with a fork, 25 min. Season with salt and pepper.