West African Peanut Stew with Quinoa

I ‘m a total sucker for trying new, exciting flavors. The best way to do this of course, is venturing out of your comfort zone & trying global cuisines! Can we say #foodmojo?!

As a vegetarian, I’m constantly surprised by the variety of savory, delicious, nutritious & downright Mojo-riffic dishes that do not disappoint on the taste scale! Nothing depresses me you guys, more than a bed of lettuce & deflated tomatoes & glazed cucumber that looks like it’s one step away from death. And Ranch dressing showing up to fix things makes me want to cry. I protest! #tastebudinjustice

So imagine my happiness when I stumbled on this dish, at a food festival in San Francisco: I was immediately beckoned by wafts of ginger, garlic, tomato & roasted peanuts. Little did I know they were all thrown together, in a stew with collard greens. And served on a bed of quinoa. It was tangy, spicy, peanut-y & oh so heavenly & filling, I knew I had to find a way to make it at home.



Vegetarian African Peanut Stew
Vegetarian African Peanut Stew

So here it is! I adapted this recipe from the fabulous Cookie + Kate blog, let me know how it turns out for you!

West African Peanut Stew with Quinoa

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings & Contemplation on what other culinary concoctions can be whipped up with peanut butter

West African Peanut Stew with Quinoa


  • 6 cups vegetable broth
  • 1 medium chopped red onion
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 bunch chopped collard greens
  • ¾ cup unsalted peanut butter - I prefer smooth
  • ½ cup tomato paste
  • 1 teaspoon Sriracha sauce (use lesser to taper spiciness)
  • ¼ cup roughly chopped peanuts, for garnish
  • Salt & Pepper to taste


  1. In a Stockpot, sautee the onion, ginger, garlic in butter till browned.
  2. Add the broth & bring mixture to a boil for about 15 minutes.
  3. Using a mid-size, heat-safe mixing bowl (I use a Pyrex bowl or a mixing bowl), add the peanut butter & tomato paste, then pour 2 cups of the boiled stock into the bowl.
  4. Whisk till smooth, then pour the peanut mixture back into the Stockpot & mix well.
  5. Add the collard greens & season the soup with Sriracha, Salt & Pepper.
  6. Simmer for 15 more minutes, till the Collard greens are soft & cooked. I think I just might try adding yams next time, I have a feeling it might go well!
  7. Serve over Quinoa & top with chopped peanuts.

Also published on Medium.

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kalamitykelli August 14, 2016 at 10:34 AM

Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at yg!

Jyo August 16, 2016 at 8:53 AM

Thank you so much for featuring this recipe & all the support!! I love all the pictures & recipes on Yum Goggle, looking forward to staying connected! Best wishes & happy cooking/recipe mojo!, Jyo


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