West African Peanut Stew
2 tbsp vegetable oil
35 ml Savvy Pantry Masala seasoning mix
1/2 cup red onion, finely diced
1 or 2 sweet potatoes, peeled and cut in cubes
Half of a large bunch of collard greens, ribs removed (substitute Lacinato/Tuscan Kale if collard is hard to find in your area)
3 tbsp tomato paste
2 tbsp all-natural, unsweetened peanut butter
1 ½ cups water
1/8 tsp ground cayenne pepper (optional)
¼ cup unsalted roasted peanuts
In a large pot, mix together the oil, onions and spice mixture. Heat for 5 minutes to fry the onions.
Add the sweet potatoes, tomato paste, peanut butter and water. Stir well and heat to boiling.
Cover and simmer on low heat until the sweet potatoes are softening but not quite fully cooked (about 20 minutes).
Cut the collard (or kale) leaves into strips and add them to the pot. Cover and let simmer another 5 minutes.
Add the peanuts and stir.
Serve with attieke (a kind of couscous couscous made from ground cassava roots, commonly eaten in West Africa and available at some natural or specialty shops in Canada), or with regular couscous or brown rice.