In Africa, groundnut stew can range from thin and soupy to a very thick porridge-like consistency. In this recipe, I designed it to be eaten with injera, so I opted for a very thick consistency, as you’ll be scooping it up and eating with your hands. But if you will be eating it with utensils, adding additional water to stretch the soup farther and serving over rice is perfectly fine.
This recipe is more a basic suggestion than a firm recipe. Optional additions to this recipe also include chicken (for you meat eaters), sweet potatoes that have been baked and cubed, and hard-boiled eggs that are peeled and cut in half then added to the finished stew. You can also serve over rice or with another starch, like kenkey if you don't want to go the injera route. It's all good.
Prep time: 1/2 cocktail
2 TBSP oil
½ cup onion, very finely chopped
3 cloves garlic, minced
1 bunch collard greens (beet greens, chard, spinach, or other greens), shredded (optional)
2 tsp red chili flakes (or more if you like it hot)
¾ cup water
1-2 tomatoes, chopped
¼ cup peanut butter (use only all natural peanut butter with no added sugar or oils)
¾ tsp salt (more or less to taste—depending on how much your PB has)
Salt and pepper to taste
Handful of coarsely chopped peanuts
In wok or large frying pan heat oil over medium-high heat. Add onion, garlic and a good bit of fresh ground black pepper, sauté until onions become a bit transparent, about 3-5 minutes. Add greens, chili flakes, and water, stir occasionally until greens begin to become tender. Stir in tomatoes and peanut butter. Reduce heat to medium-low. Continue stirring a couple minutes until everything is well mixed, add salt to taste. Adding a handful of peanuts to add some extra texture to this dish is also optional at this point.