02/04/2026
Get a sneak peek into our Black History Month partner Jenné Claiborne's cookbook "Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals" with this recipe for West African Peanut-Free Stew!
Makes 4 servings
INGREDIENTS
For the stew:
2 tablespoons extra virgin olive oil or neutral cooking oil
1 medium red or yellow onion, diced
3 garlic, minced
2 inches ginger, minced
1 red bell pepper, seeded & diced
1/2 jalapeño, seeded & diced
1 tablespoon ground cumin
1 teaspoon whole coriander seed
1 medium sweet potato, cubed
1 Yukon Gold potato or red skin potato, cubed
1 14-ounce can diced tomatoes or 3 ripe diced tomatoes
4-6 cups water or vegetable broth
1 can unripe jackfruit chunks, halved
2 cups cooked kidney beans or 1 can
1-1/2 tablespoons Better Than Bouillon vegetable bouillon paste. (Skip if using veggie broth.)
2 teaspoons smoked paprika
1 tablespoons harissa paste (optional)
1/2 to 1 cup sunflower seed butter or nut butter (almond or peanut)
1 teaspoon sea salt (and more to taste)
1 bunch collard greens sliced into thin ribbons (Removing the stem is optional since you're cutting them so thin.)
For serving the stew:
Black pepper
Cilantro
Fresh lime
Cooked rice
DIRECTIONS
Warm oil in a large pot on medium-high heat. Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and sauté until onions are translucent. Add the cumin and coriander, and stir. Cook for another 30 seconds or so.
Add the sweet potato, Yukon Gold potato, tomatoes, the water or broth, bouillon, jackfruit, and beans. Bring to a simmer and add the bouillon paste.
Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
Add the smoked paprika and harissa, if using, and stir well. Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick. Then add the salt.
Lastly, add the collard greens and cook for another 5 minutes until they are bright green and tender.
Season to taste with more salt if necessary. Serve with fresh black pepper, cilantro, and lime over rice.
