Well, the temperature has finally dropped out here on the East coast, so break out your least attractive undergarments and get ready for the harsh realities of the winter ahead.

Maybe it’s just our lingering disappointment from a downright balmy holiday season, but this winter we’ve decided that instead of crying icicle tears and threatening to move to LA, we’re going to actually try to enjoy it.  Because yeah, summer may have the sun and the beach and the hot bodies and the ice cream, but winter has hot cocoa and ice skating (?) and STEW, you guys!  STEW!

Now, those closest to me know that my two greatest weaknesses are time management and peanut butter.  That’s why this African Peanut Stew will be my go-to gut-warmer this winter: it’s hearty as hell, super easy to make, and full of peanuty goodness.  Additionally, it provides a guilt free alternative to eating peanut butter with a spoon that isn’t straight out of the jar.  You’re welcome!

African Peanut Stew

Serves a LOT (8-12).  Feel free to cut the recipe in half.  Or just stock up – winter is coming!

• 2 yellow onions (small dice)
• 1 red onion (small dice)
• 10 garlic cloves (minced)
• 4 jalapenos (minced)
• 1/2 cup ginger (minced)
• 1 butternut squash (diced)
• 2 red bell peppers (diced)
• 1 28oz can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups peanut butter
• 4 cups vegetable stock
• 4 cups water
• 2 15oz cans kidney beans
• 1 bunch collard greens (stems removed w/ leaves sliced into ribbons)
• 3 tablespoons coconut oil
• 1 tablespoon sesame oil
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 tablespoon cinnamon
• 1 tablespoon turmeric
• 4 birds eye chilis (crushed)
• salt & pepper to taste

1. Add coconut oil and sesame oil to a large pot over medium heat.  Sauté both red and yellow onions for five minutes or until they start becoming translucent.
2. Add red peppers and sauté for 2-3 minutes.
3. Add garlic, jalapenos, and ginger. Sauté for one minute until fragrant.
4. Add remaining spices (cumin, paprika, cinnamon, turmeric, chilis) and sauté for another minute.
5. Add diced tomatoes, tomato paste, broth, water, and peanut butter.  Stir until well combined.  Add the squash, place the lid on the pot, and let simmer until squash is tender (about 20 minutes).
6. Add beans and collard greens, simmer in the pot for about 5 minutes to soften greens.
7. Season to taste and serve. (Sprinkle some peanuts on top if you’re feeling fancy!)