Spicy Peanut and Plantain Stew with Tomato and Collards

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant African-inspired stew combining sweet fried plantains, tender collard greens, and a spicy peanut-tomato broth for a balanced, flavorful meal. This african-inspired african (vegetarian) ready in about 45 minutes pairs stemmed and chopped collard greens, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 African cuisine 450 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large sliced ripe plantains and fry for 3-4 minutes per side until golden and caramelized; remove and set aside.
  2. Step 2: In the same skillet, add remaining 2 tbsp olive oil. Sauté 1 medium diced yellow onion for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; cook spices for 30 seconds.
  5. Step 5: Add 14 oz crushed tomatoes and 3 cups vegetable broth, stirring to combine and bring to a simmer.
  6. Step 6: Add 3 cups chopped collard greens and cook uncovered for 10 minutes until greens wilt.
  7. Step 7: Stir in 1/3 cup natural peanut butter and 1 tbsp fresh lime juice, stirring until sauce thickens and is creamy, about 4 minutes.
  8. Step 8: Gently fold in fried plantains to warm through.
  9. Step 9: Serve hot, garnished with 2 tbsp chopped peanuts for added texture and crunch.

Frequently asked questions

How long does Spicy Peanut and Plantain Stew with Tomato and Collards take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Peanut and Plantain Stew with Tomato and Collards?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.

Can I substitute ingredients in Spicy Peanut and Plantain Stew with Tomato and Collards?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Peanut and Plantain Stew with Tomato and Collards for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Peanut and Plantain Stew with Tomato and Collards vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes