Malian Sweet Potato and Collard Greens Groundnut Stew

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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.

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