A rich and very moorish meal.

Serves about 6

Ingredients:

• 1 Tbsp olive oil
• 4 cloves garlic
• 1 Tbsp grated fresh ginger
• 1 medium brown onion
• 1 large sweet potato
• 1 tsp cumin
• 1/4 tsp crushed red pepper flakes
• 1 small can tomato paste (170g)
• 1/2 cup crunchy peanut butter
• 6 cups vegetable broth (3 veg cubes with 6 cups boiling water)
• 1/2 bunch collard greens (4-6 cups chopped)

To Serve:

• 6 cups cooked brown rice (3 cups uncooked, then cooked)
• 1/4 bunch cilantro
• 1/3 cup chopped roasted peanuts
• sriracha

Instructions:

1. Sauté the chopped onion in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
2. Peel and finely grate the ginger. Mince the garlic. And the ginger and garlic to the pan and fry for a few more minutes.
3. Peel and dice the sweet potato into 1cm cubes. Add the sweet potato cubes, cumin, and red pepper flakes to the pot, and continue to sauté for about 5 minutes.
4. Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth.
5. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are soft.
6. While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse well
7. Once the stew has simmered, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
8. Finally, taste the stew and add salt or extra pepper as preferred.
9. Either serve the stew with a scoop of cooked rice (about 1 cup per person), or stir through the rice into the main dish and serve that way.
10. Garnish with a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, as desired.