Malian Sweet Potato and Collard Greens Groundnut Stew

Be the first to rate

(No Ratings Yet)

Loading...

Tigadegena is a beloved Malian groundnut (peanut) stew simmered into a rich, velvety sauce. This vegetable-forward version lets sweet potatoes and collard greens soak up the smoky, gently spiced tomato-peanut base. Spoon it over fonio, rice, or boiled yams for an authentic West African meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 15 gSugar
• 13 gProtein
• 520 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 50 mgVitamin C
• 600 mcgVitamin A

Ingredients

For the spiced tomato base

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 teaspoon ground dried chile (or cayenne)
• 1 teaspoon smoked paprika
• 1 (14 oz / 400 g) can crushed tomatoes

For the stew

• 3 cups low-sodium vegetable broth or water
• 1 bay leaf
• 1 1/2 lbs sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
• 1 medium red bell pepper, diced
• 4 cups (about 8 oz) collard greens, stems removed, leaves sliced into 1/2-inch ribbons
• 1 cup smooth, unsweetened natural groundnut (peanut) butter
• 1/2 teaspoon fine sea salt, plus more to taste

For serving

• 1/3 cup chopped fresh cilantro or flat-leaf parsley
• 1 lime, cut into wedges
• Cooked fonio, rice, or boiled yams

Directions

1. Warm the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until softened and lightly golden at the edges, 5 to 6 minutes.
2. Stir in the garlic, ginger, and tomato paste and cook 2 minutes, until the paste darkens to a brick color and smells fragrant.
3. Add the ground chile, smoked paprika, and crushed tomatoes. Simmer, stirring, for 3 to 4 minutes to concentrate the flavor.
4. Pour in the broth, add the bay leaf, and bring to a gentle boil. Add the sweet potato cubes and diced red bell pepper. Reduce the heat to medium-low, cover, and simmer 15 to 18 minutes, until the sweet potatoes are just tender when pierced with a knife.
5. Place the groundnut butter in a small bowl, whisk in about 1 cup of the hot broth from the pot until completely smooth, then stir this mixture back into the stew. Add the collard greens and simmer uncovered 8 to 10 minutes, until the greens are silky and the stew has thickened enough to coat the back of a spoon.
6. Remove the bay leaf, season with the salt (and more to taste), and simmer 2 minutes longer. If the stew looks too thick, loosen with a splash of broth; if too thin, simmer a few minutes more uncovered.
7. Ladle into warm bowls, scatter the cilantro on top, and serve with lime wedges and a mound of fonio, rice, or boiled yams.

Cook’s Notes

• Whisk the groundnut butter with a little hot broth before adding it back to the pot; this prevents the peanut sauce from clumping or splitting on contact with the cold-from-the-can mixture.
• Toast 1 to 2 tablespoons of ground dried peanuts in the empty pot before adding the oil for a deeper, smokier nutty flavor.
• Swap collards for chopped kale, mustard greens, or even baby spinach (add spinach only in the last 2 minutes).
• For a heartier version, stir in 1 1/2 cups cooked chickpeas or shredded smoked tofu along with the sweet potatoes.
• Leftover stew tastes even better the next day; reheat gently with a splash of water or broth, as the groundnut sauce thickens as it cools.

You might also like

African

Malian Millet Bread

African

Malian Millet and Vegetable Soup

African

Benachin Mali One Pot Rice

African

Mali Fonio Grain Salad