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African Chop

By Bob Kellermann


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10



  • 1 (28 oz) can tomato puree
  • 1 cup chopped onions
  • 2 lbs washed, drained and thinly sliced collard greens
  • 4 slices bacon
  • 4 cups water
  • 2 tablespoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons salt
  • 3 bouillon cubes
  • 2 lbs cut into 1-inch cubes stew beef
  • 1 tablespoon chili flakes
  • 1/2 cup peanut butter


In Dutch oven, place stew beef, bouillon cubes, salt, red pepper, chili powder, chili flakes, curry powder and water. Stir and bring to rapid boil. Reduce heat and simmer covered for 1 hour. Cut bacon into small pieces and fry in skillet until all fat is rendered. Remove bacon from the skillet and reserve. Sauté greens and onions in fat for 4 minutes, stirring constantly. Add greens, onions, tomato puree, bacon and peanut to the stew. Stir and simmer covered for another hour. Serve with rice.

Recipe Courtesy adapted by Paula Deen