Ethiopian-Style Peanut & Berbere Stew
A fusion dish combining groundnut paste with the bold heat of Ethiopian Berbere spice blend.
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Ingredients
- 2 medium Red onion, finely diced
- 3 tablespoons Vegetable oil
- 2 tablespoons Berbere spice blend
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 large Sweet potatoes, peeled and cubed
- 4 cups Vegetable broth
- 3/4 cup Natural creamy peanut butter (unsweetened)
- 2 tablespoons Tomato paste
- 3 cups Chopped kale or collard greens
- 1 teaspoon Salt
- 1/4 cup Crushed roasted peanuts for garnish(optional)
Instructions
- 1
Heat the oil in a large heavy-bottomed pot over medium heat and sauté the onions until they are translucent and starting to brown, about 8-10 minutes.
- 2
Add the garlic, ginger, and Berbere spice blend to the onions, stirring constantly for 2 minutes to toast the spices without burning them.
- 3
Stir in the tomato paste and cook for another minute until it darkens slightly in color.
- 4
Add the cubed sweet potatoes and pour in the vegetable broth, scraping the bottom of the pot to release any flavorful browned bits.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are tender.
- 6
In a small bowl, whisk the peanut butter with a ladle of the hot broth until smooth, then stir this mixture back into the main pot.
- 7
Add the chopped greens and simmer for another 5 minutes until the greens are wilted and the sauce has thickened to a creamy consistency.
- 8
Season with salt to taste and serve hot, garnished with crushed peanuts, ideally alongside Injera or rice.
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