About the Recipe
Welcome to a dish that represents the heart of Nigeria.
4 to 6-cups low sodium vegetable broth (Plastic Measuring cup)
1 medium sweet onion, diced (red bowl)
1-medium roasted red pepper, diced (green bowl
2-medium sweet potatoes, medium-diced (clear bowl)
2-tablespoons peeled and minced fresh ginger (ramekin)
Four cloves garlic, minced (ramekin)
1-teaspoon Creole seasoning
1-bunch collard greens (or kale), ribs removed, and leaves chopped into 1-inch strips
¾-cup unsalted peanut butter (chunky or smooth)
1 cup stewed tomatoes or fresh
½-cup tomato paste
2-cups coconut milk
Hot sauce, like Sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
1. In a medium Dutch oven or medium stockpot, bring the broth to a boil. Add the onion, roasted red peppers, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, and then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth. Next, pour the peanut mixture back into the soup and mix well.
3. Stir in the coconut milk, stewed tomatoes, sweet potatoes, and collard greens and seasonings. Add Hot Sauce to taste.
4. Simmer for about 15 more minutes on medium-low heat, stirring often.
5. Serve over cooked brown rice if you would like, and top with a sprinkle of chopped peanuts, cilantro, and a lime wedge.