African Potato and Collard Green Stew

Total Time
Prep 15 mins
Cook 30 mins

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.

Ingredients Nutrition


  1. In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
  2. Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
  3. Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
  4. Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
  5. Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Most Helpful

Nice flavor! Very warming. I needed to add a bit more liquid so I could get all my veggies submerged. Next time I'll throw the collards in a little bit after the other veggies. They were definitely done before the sweet potatoes were tender enough.

LadyNomad January 27, 2013

This was a really nice recipe - loved the different flavors that came out. It does have a lot of ingredients and it makes a large serving. Will try it with a few less items next time around. Made for ZWT 2011.

morgainegeiser June 04, 2011

This was good. I, too, had no cauliflower so I added some yellow pepper. Skipped the raisins because my son won't eat them but I think it might have given it an interesting extra dimension. Also used broth instead of water as suggested by others. Mine was not thick, I may reduce the broth next time or increase the veggies.

MargoMart December 12, 2010