Slow-Cooker West African Peanut and Sweet Potato Stew

Sweet potatoes and greens simmer in a gently spiced tomato broth, then smooth peanut butter turns the liquid creamy. Serve the stew over separate fluffy rice with lime and cilantro for a bright finish.

325 min

6 servings

Creamy peanut stew with intact sweet potato cubes and collards covers fluffy rice with cilantro and lime.

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

Equipment

5- to 6-quart slow cooker · Large skillet · Covered saucepan · Fine-mesh strainer · Chef's knife and cutting board · Measuring cups and spoons · Ladle

Protect the sweet potato pieces

Begin checking when the cubes are fork-tender, then stop before their edges fray; slow cookers vary in how quickly they soften vegetables.

Keep the rice separate

Cook rice in its own saucepan and ladle the creamy stew over it just before serving so the grains stay fluffy.

Prep and soften

01. Set out a 5- to 6-quart slow cooker and cut the sweet potatoes evenly so they soften at the same pace; slice collards into thin ribbons for a quick finish.

02. Cook the diced onion in neutral oil over medium heat until translucent, keeping the edges pale so the aromatics can bloom without scorching.

Build the stew base

03. Stir ginger, garlic, tomato paste, coriander, cumin, paprika, cayenne, salt, and pepper into the onion; cook just until fragrant and scrape into the cooker.

04. Add sweet potatoes, tomatoes, and broth; cover on LOW for 4 hours, then check every 20 minutes until the cubes are fork-tender but still hold their corners.

Cream and finish

05. Whisk peanut butter with about 3/4 cup hot cooking liquid before returning it to the pot; add collards and cook 20 minutes until tender and green.

06. Rinse rice until the runoff is nearly clear, then simmer covered with water; let it stand off the heat so the grains finish steaming and fluff cleanly.

Season and serve

07. Taste for salt and cayenne, then add lime juice and half the cilantro; the acid balances the peanut-rich broth.

08. Spoon stew over fluffy rice and finish with the remaining cilantro and lime wedges so each person can brighten the bowl to taste.