Steps:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ginger, and chili powder, cooking for another 2 minutes until fragrant.
Add the cubed sweet potatoes to the pot, along with the vegetable broth and tomato sauce. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let the sweet potatoes cook until tender, about 15 minutes.
Stir in the peanut butter until the soup becomes creamy and well-combined.
Add the chopped collard greens or kale, cooking for another 5-10 minutes, or until the greens are tender but still vibrant.
Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Ladle the soup into bowls and garnish with crushed peanuts and fresh cilantro. Serve hot.

West African Peanut Soup