Spicy, nutty and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.I know the ingredients list looks long, but most are pantry items and it really comes together easily :).
1/2bunchcollard greenscut into 1-inch slices (about 2.5 cups) or use kale
2tbspvinegardivided
salt and pepper(to taste, for serving)
fresh cilantro(for serving)
Instructions
Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.
Notes
NUT-FREE/PALEO OPTION: Recipe successfully tested and loved with sunflower seed butter! Yum. The soup will have a slightly more greenish/brownish color rather than being as bright orange with peanut butter. I recommend finding an unsweetened, no-oil-added variety of sun butter if you can. Trader Joe's brand fits the bill. It wasn't on purpose, but I think using the sun butter option also makes this recipe paleo-friendly.FRESH HERBS: Seasoning with herb sprigs and bay leaves is traditional in some areas. However, the soup doesn't necessarily need it. I just throw it in if my backyard herb garden happens to be thriving that day.