Ethiopian-Style Peanut & Berbere Stew

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
• 0.75 cup Natural creamy peanut butter (unsweetened)
• 2 tablespoons Tomato paste
• 3 cups Chopped kale or collard greens
• 1 teaspoon Salt
• 0.25 cup Crushed roasted peanuts for garnish(optional)

Instructions

1. 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. 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. 3

   Stir in the tomato paste and cook for another minute until it darkens slightly in color.

4. 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. 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. 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. 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. 8

   Season with salt to taste and serve hot, garnished with crushed peanuts, ideally alongside Injera or rice.