Target: 6 × 4 inches · landscape

Slow-Cooker West African Peanut and Sweet Potato Stew

325 min · 6 servings

Ingredients

□ 1 tbsp neutral oil

□ 1 large yellow onion, finely diced

□ 1 tbsp finely grated fresh ginger

□ 4 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 tsp ground coriander

□ 1 tsp ground cumin

□ 1/2 tsp smoked paprika

□ 1/4 tsp cayenne pepper

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes

□ 1 (14.5 oz) can diced tomatoes, with juices

□ 3 cups low-sodium vegetable broth

□ 1/2 cup smooth unsweetened peanut butter

□ 6 oz collard greens, stems removed and leaves thinly sliced

□ 1 1/2 cups long-grain white rice

□ 2 1/4 cups water

□ 1 lime, cut into wedges

□ 1/3 cup chopped fresh cilantro

Directions

1. Cut sweet potatoes and collards; dice onion, ginger, and garlic. Soften onion in oil until translucent.

2. Bloom ginger, garlic, tomato paste, and spices. Add potatoes, tomatoes, and broth; cover on LOW for 4 hours, then check every 20 minutes until just tender.

3. Whisk peanut butter with hot broth, return it with collards, and cook 20 minutes. Rinse rice and simmer covered with water until tender.

4. Brighten stew with lime and cilantro. Serve over fluffy rice with more cilantro and lime wedges.

Cook’s note: Check sweet potatoes early; they should hold their edges in the creamy broth.