FlamingFoodies recipe
Groundnut Stew with Sweet Potatoes and Greens
A rich, warming West African stew built on peanut butter, tomatoes, and aromatic spices, with tender sweet potatoes and hearty greens providing substance.
Creamy natural peanut butter becomes the soul of this traditional West African stew, brightened with tomatoes and gently warmed by a whole scotch bonnet pepper that you can easily remove.
Ingredients
Aromatics
- 3 tablespoonspalm oil or vegetable oil
- 1 largeyellow onion, diced
- 3 clovesgarlic, minced
- 1 tablespoonfresh ginger, grated
Stew Base
- 1 candiced tomatoes, 14 oz
- 2 tablespoonstomato paste
- 3/4 cupnatural peanut butter, smooth
- 4 cupsvegetable broth
- 1 wholescotch bonnet pepper, left intact
- 1 teaspoonground coriander
- 1/2 teaspoonsmoked paprika
Vegetables
- 2 poundssweet potatoes, peeled and cubed
- 1 bunchcollard greens, stems removed, leaves chopped
- 1 teaspoonsalt
- 1/4 teaspoonblack pepper
Method
1. Build your aromatic foundation Start by heating the oil in a large, heavy-bottomed pot—this prevents sticking and gives you even heat. Add your diced onion and let it cook gently, stirring now and then, until it becomes translucent and starts smelling sweet. This takes about 5 minutes and creates the flavor base for everything that follows.
Watch for: Onion becomes translucent and fragrant
2. Layer in the aromatics and tomatoes Stir in the garlic and ginger, giving them just a minute to release their fragrance—any longer and they might burn. Add the canned tomatoes with all their juices and the tomato paste, stirring to combine. Let this bubble gently for a few minutes so the tomato paste loses that raw edge and everything melds together.
Watch for: Kitchen fills with garlicky tomato aroma
3. Create the peanut base Here's where the magic happens—whisk that peanut butter with a cup of broth in a separate bowl until it's completely smooth. No shortcuts here; lumpy peanut butter will give you a lumpy stew. Pour this creamy mixture into your pot along with the rest of the broth. Add the whole scotch bonnet (keeping it intact is key for gentle heat), coriander, and paprika.
Watch for: Broth turns creamy and uniform
Tip: Whisking the peanut butter separately prevents lumps and ensures silky smoothness
4. Simmer until everything's tender Add those cubed sweet potatoes and bring everything to a gentle simmer. Let them cook for about 15 minutes—they should be fork-tender and starting to break down just a bit, which helps thicken the stew naturally. Stir in the chopped collard greens and cook until they wilt and turn that beautiful bright green, about 5-8 minutes more. They should be tender but still have some body.
Watch for: Sweet potatoes yield easily to a fork; greens are wilted but still vibrant
Equipment
- Large heavy-bottomed pot or Dutch oven
- Whisk
- Wooden spoon
Make ahead
- Like many stews, this one tastes even better the next day as all those flavors have time to get cozy together. Make it up to 3 days ahead, though you might want to add the collard greens fresh when reheating if you prefer them bright green.
Storage
- Keep it covered in the fridge for up to 5 days. Don't worry when it thickens up significantly in the cold—that's just the peanut butter and sweet potatoes doing their thing.
Reheat
- Warm it gently on the stovetop over low heat, stirring frequently so nothing sticks. Add a splash of broth or water if it seems too thick. Skip the microwave if you can—the oils might separate and look a bit odd.
Top tips
- Natural peanut butter without added sugar gives you the most authentic, rich flavor
- That whole scotch bonnet pepper is your heat control—remove it early for milder stew, leave it longer for more warmth
- The perfect consistency coats the back of a spoon but isn't thick like paste
Substitutions
- Swap in kale, spinach, or Swiss chard if collard greens aren't available
- Butternut squash works beautifully in place of sweet potatoes
- Coconut oil brings similar richness if you can't find palm oil
Serve with
- Ladle over fluffy jasmine rice or nutty brown rice
- Serve alongside warm flatbread or crusty bread perfect for dipping
- Top with chopped roasted peanuts and fresh cilantro for extra texture and color
Find another recipe
Open archive →Groundnut Stew with Sweet Potatoes and Greens
A rich, warming West African stew built on peanut butter, tomatoes, and aromatic spices, with tender sweet potatoes and hearty greens providing substance.
Prep
20 min
Cook
35 min
Active
25 min
Total
55 min
Yield
6 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
There's something magical about how peanut butter transforms into the silky backbone of this beloved West African stew. The scotch bonnet pepper—kept whole so you can fish it out—adds just enough gentle heat to wake up all those earthy, comforting flavors. Sweet potatoes melt into creamy bites while collard greens keep their character, creating the kind of bowl that makes everyone at the table slow down and savor. It's forgiving, nourishing, and fills your house with the most incredible smell.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Build your aromatic foundation
Start by heating the oil in a large, heavy-bottomed pot—this prevents sticking and gives you even heat. Add your diced onion and let it cook gently, stirring now and then, until it becomes translucent and starts smelling sweet. This takes about 5 minutes and creates the flavor base for everything that follows.
- 2
Step 2 of 4
Layer in the aromatics and tomatoes
Stir in the garlic and ginger, giving them just a minute to release their fragrance—any longer and they might burn. Add the canned tomatoes with all their juices and the tomato paste, stirring to combine. Let this bubble gently for a few minutes so the tomato paste loses that raw edge and everything melds together.
- 3
Step 3 of 4
Create the peanut base
Here's where the magic happens—whisk that peanut butter with a cup of broth in a separate bowl until it's completely smooth. No shortcuts here; lumpy peanut butter will give you a lumpy stew. Pour this creamy mixture into your pot along with the rest of the broth. Add the whole scotch bonnet (keeping it intact is key for gentle heat), coriander, and paprika.
- 4
Step 4 of 4
Simmer until everything's tender
Add those cubed sweet potatoes and bring everything to a gentle simmer. Let them cook for about 15 minutes—they should be fork-tender and starting to break down just a bit, which helps thicken the stew naturally. Stir in the chopped collard greens and cook until they wilt and turn that beautiful bright green, about 5-8 minutes more. They should be tender but still have some body.
Troubleshooting
Tips that matter
- Natural peanut butter without added sugar gives you the most authentic, rich flavor
- That whole scotch bonnet pepper is your heat control—remove it early for milder stew, leave it longer for more warmth
- The perfect consistency coats the back of a spoon but isn't thick like paste
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
Like many stews, this one tastes even better the next day as all those flavors have time to get cozy together. Make it up to 3 days ahead, though you might want to add the collard greens fresh when reheating if you prefer them bright green.
Storage
Keep it covered in the fridge for up to 5 days. Don't worry when it thickens up significantly in the cold—that's just the peanut butter and sweet potatoes doing their thing.
Reheat
Warm it gently on the stovetop over low heat, stirring frequently so nothing sticks. Add a splash of broth or water if it seems too thick. Skip the microwave if you can—the oils might separate and look a bit odd.
Serve it like you mean it
Finish, pair, and plate
- Ladle over fluffy jasmine rice or nutty brown rice
- Serve alongside warm flatbread or crusty bread perfect for dipping
- Top with chopped roasted peanuts and fresh cilantro for extra texture and color
FAQ
The repeat questions
Can I make this without the scotch bonnet pepper?
Absolutely, though you'll miss some of that authentic West African flavor. A whole jalapeño works as a milder substitute, or just add a tiny pinch of cayenne at the very end for a gentle warmth.
Why did my stew turn out too thick?
Those sweet potatoes are natural thickeners—they break down and make the stew hearty and rich. Just thin it out with more vegetable broth or water until it feels right to you.
Can I use crunchy peanut butter instead?
Smooth gives you that silky traditional texture, but crunchy definitely works if that's what's in your pantry. You'll get a more rustic texture and might need to whisk a bit more enthusiastically to get it incorporated.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Beginner
Straightforward technique, forgiving timing, and a very manageable workflow.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Scotch Bonnet and Ginger
Queen Majesty · Best for seafood
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Berbere Spice Blend
Warm spice
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Mike's Hot Honey
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Sweet heat done right: sticky, quick, and versatile enough to become a finishing move instead of a novelty.
Shop the pantry
Staples for this flavor lane
Warm spice
$9-$16Berbere Spice Blend
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonNorth African depth
$8-$14Ras el Hanout Spice Blend
Tagines, roast meats, couscous. The complex Moroccan spice blend — warm, aromatic, and layered — for tagines, roast lamb, couscous, and spiced grain bowls.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonWeeknight workhorse
$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Check price on AmazonCook next
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