Hooray! The weather is becoming cooler, and there’s nothing that welcomes the season of fall like a warm stew! With its rich culinary heritage from West Africa, this African Peanut Stew embodies the perfect combination of ginger, garlic, and freshly ground peanuts to create rich flavors that are sure to please and warm your palate. This one-pot feast does not disappoint.
1 cup onions
3 cloves garlic
1 teaspoon ginger, chopped
2 cups chopped sweet potatoes
2 teaspoons cumin1 teaspoon cinnamon
1 teaspoon cayenne½ teaspoon crushed red chili pepper
1 teaspoon coriander
1 28-ounce can diced tomatoes
2 cups veggie broth1 bunch chopped collards, stems removed
½ cup freshly ground peanuts
1.Sauté onions with 1 tablespoon of water until soft and translucent. Add in the garlic and fresh ginger and sauté until tender, about 2–3 minutes.
2.Add the chopped sweet potatoes to soften for 5–7 minutes, along with cumin, cinnamon, cayenne, crushed red pepper, and coriander. Stir well.
3.Add diced tomatoes and veggie broth.Bring to a boil.
4.Once boiling, reduce heat to low and add collards. Cook on low for 25 minutes.5.Stir in ground peanuts and allow to simmer for another 5 minutes.
After her beloved grandmother’s passing in 2010, Tiffany immediately knew that her approach to nutrition had to change. Starting as a pescatarian and then transitioning further over time, a whole-food, plant-based life was born. Committed to this very new way of living, she immersed herself in plant-based learning—and continues to do so.
Tiffany is a licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine. She holds a Certificate in Plant-Based Nutrition from Cornell as well as Culinary Plant-Based Certification from Rouxbe’s Forks Over Knives Culinary School. She has also earned her Health & Wellness Coach Certification with an emphasis on lifestyle medicine from Wellcoaches School of Coaching and has completed the Culinary Coaching Health Education Certification from Harvard University. Her mission is to spread the “good news about plants,” which she will continue to do passionately for anybody who can hear the sound of her voice.