Malawian Pigeon Pea and Groundnut Stew with Steamed Greens

Pigeon peas and groundnuts show up together across much of southern and East Africa, and this stew leans into that pairing with a small amount of natural peanut butter whisked into a tomato-onion base until the whole pot turns silky. It's a homey dish that doesn't need cream or butter to feel rich.

Pigeon peas carry a solid dose of soluble fiber, and the peanut butter — used sparingly at three tablespoons for the whole pot — contributes mostly unsaturated fat rather than the saturated kind, so the stew stays reasonably light while tasting anything but. Steaming the collard greens separately keeps them vivid and adds another layer of fiber and volume to the plate without extra fat.

Serve the stew ladled generously over the greens so the peanut sauce soaks into the leaves. A wedge of lime or a bit of fresh chili on the side rounds it out nicely.