Zimbabwean Peanut Butter Stew with Collard Greens
Enjoy the rich, earthy flavors of this traditional Zimbabwean stew, blending tender collard greens with creamy peanut butter for a warming, nutritious meal perfect for any time of day.
Preparation
Get these tasks done before you start cooking.
Preparing the Stew Base
- 1
Heat the oil
Heat the vegetable oil in a large pot over medium heat.
- 2
Sauté aromatics
Add the onion, garlic, and ginger, sauté until the onion is translucent.
- 3
Cook tomatoes
Stir in the tomatoes and cook until they begin to break down.
Preparing the Stew Broth
- 1
Mix peanut butter
In a medium bowl, mix the peanut butter with about 1 cup of the broth until smooth.
Tip: Ensure to stir the peanut butter thoroughly into the broth for a creamy finish.
- 2
Combine with pot
Pour the peanut butter mixture into the pot, stirring well to combine.
- 3
Add remaining broth
Add the remaining broth, and season with salt and pepper.
Tip: Avoid boiling the stew at a high temperature to prevent the peanut butter from splitting. Add a splash of water if the stew is too thick during cooking.
How to Make Zimbabwean Peanut Butter Stew with Collard Greens
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmer the stew
Reduce the heat and let the stew gently simmer for about 20 minutes.
- 2
Add the greens
Stir in the collard greens, toss them well to coat with the stew.
- 3
Finish with spices
Add paprika and lemon juice, simmer until greens are tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use other types of greens?
Yes, you can substitute collard greens with kale or spinach.
How can I make this dish vegetarian?
Use vegetable broth instead of chicken broth and ensure all other ingredients are plant-based.
Can the stew be frozen?
Yes, freeze in portions for up to 1 month for a quick meal option later.
Can I add meat for extra protein?
Absolutely, cooked chicken or beef can be added for a heartier stew.
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