My sister came across this dish at a lunch club that she joined in her old office — members took turns preparing lunch for the whole group.  Reminds me of my co-op in Madison.  Like most of her preparations this was beautiful and bursting with flavor.  Unlike most of her fancy dishes, however, this looked like something I could make!  She even threw in a few ingredients without measuring them 🙂 and Khiyali, host of the Young Person’s Cookery Show, even got to help.  I watched.

The dish was called African Peanut Stew.  The name conjured up colors of lush forest green and robust orange with accents of nutty brown … and sure enough we stirred these up in the pot and beheld the dish before us.  We made some variations to the recipe posted at Budget Bytes, (but all within the budget).

What a great way to eat different leafy greens – we made it with collard greens, but one could try other greens as well.

Stew made of collard green and sweet potato served with millet.

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