Every now and then, I make something for a Lhyme feature that’s so delicious, I just have to include it in my regular recipe lineup. Lynn Hollyfield’s African Peanut Stew is one of those recipes. Y’all. This one is GOOD. It might be in my top five favorite recipes I’ve made for Lhyme. It’s warm, colorful, healthy, and packed with peanut butter, tomatoes, quinoa, ginger, garlic, and greens. It’s one of those combinations where you look at everything going into the pot and wonder how it’s all going to come together — and then it does. Beautifully. But before we get into the food, let’s dive into more about Lynn.
I recently caught up with singer-songwriter Lynn Hollyfield after being drawn in by “Blindspot,” a poignant folk single from her latest album, Diving In. Her warm alto, acoustic guitar, and contemporary folk sound blend touches of jazz, blues, and Americana, but what really caught me was the emotion behind the songs. “Blindspot” comes from an incredibly personal place. Lynn wrote the song after losing both a family member and a friend to the fentanyl crisis. She wonders whether she was truly open and caring with them, and whether she could have helped. She reflects on life’s hard lessons — too little, too late. Those are hard questions, and sometimes there simply aren’t answers.
Lynn later worked on “Blindspot” with Grammy-nominated singer-songwriter and producer Seth Glier at the Dar Williams Songwriter’s Retreat in August 2025. It would eventually become the first song they recorded for Diving In. What has been interesting for Lynn is seeing how others have connected to the song through their own experiences. Someone might not have lived through exactly what she did, but they hear something in “Blindspot” that takes them back to a relationship, a loss, or another moment in their own life. I love that about music. You can write a song from such a specific, personal place, and then someone you’ve never met hears it and finds their own story inside it.That feeling carries through Diving In.
Talking with Lynn about the album, I realized there isn’t really one single theme running through every song. Some of the songs are spiritual. Some are incredibly personal. Others reflect on the times we’re living in and the experiences we’re all trying to navigate. And somehow, they fit together. There are all these different threads — loss, love, spirituality, the world around us and simply being human — that start connecting as you listen. The story of how the album came together is pretty special, too.
A songwriting challenge and a summer songwriter’s retreat led Lynn to a serendipitous meeting with Seth Glier. Eventually, that connection took them to Ghost Hit Recording Studios in West Springfield, Massachusetts, where they recorded 11 songs in five days in December 2025. And just picture this for a second. An historic New England church turned recording studio. Musicians sitting together in a circle. Snow falling on the first day. I mean… come on. If you’re making a folk album, that’s a pretty perfect setting. Joining Lynn and Seth were Abbie Gardner, Reed Sutherland and Rob Griffith, with Kelly Halloran joining them later in the week. And out of those five days came Diving In. For Lynn, though, music isn’t only about what happens in the studio. She also talked about wanting her music to reach communities where it might do some good. She’s performed benefit concerts supporting food pantries in her area, and that idea of helping and connecting with people seems to be something she wants to continue.
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When it comes to food for Lynn Hollyfield, there were so many directions we could have gone. She eats chicken and fish but doesn’t eat beef or pork anymore. Growing up, her mom was more of a cook of convenience when it came to everyday meals, although there were definitely dishes that stuck with Lynn — including a pot roast from when she still ate beef and a fish chowder the family continues to enjoy. But her mom could BAKE. There was an éclair-style pastry wreath that she would cut open, fill with pudding and drizzle with chocolate icing. Yes, please. And around Easter and Christmas, she really went for it. Lynn remembers a raspberry marzipan tart that was pretty spectacular, along with desserts made with lots of fresh fruit.
That love of trying different things definitely seems to have carried over to Lynn. She loves experimenting with new recipes. She told me about a Peruvian-style chicken she marinates in a yogurt and jalapeño sauce and then throws on the grill, which sounds absolutely delicious. She also has a big garden, so there are plenty of vegetables and greens happening in her kitchen. For snacks she enjoys salted almonds, pistachios, pumpkin seeds, coconut flakes, dark chocolate and different mixes of nuts and seeds.
But then she mentioned African Peanut Stew. Done. That was the recipe. How often am I going to get the chance to make that for a Lhyme feature? If you like peanut curries or something like a Massaman curry, I have a feeling you’re going to love this recipe. It’s a lovely combination of peanut butter, tomatoes, quinoa, ginger, garlic, greens and peanuts all coming together in one pot. You get these gorgeous oranges and reds with all the green running through it, so before you even taste it, it’s just a really pretty bowl of food. Lynn has made it a few different ways. Sometimes she keeps it totally veggie and has used Swiss chard for the greens. Other times she’ll add chicken to make it even heartier. I made the veggie version this time. And I’m telling you…SO. GOOD. It’s healthy without tasting like you’re eating something because it’s healthy. It’s hearty without being super heavy. You can make it for lunch or dinner, and it feels like the perfect fall dish. And next time? I’m adding the chicken. I even called my Persian mom to tell her about the recipe and add it to her rotation as well.
The more I thought about this feature, the more I liked the pairing of this particular recipe with Lynn’s music. Diving In brings together all these different pieces — personal stories, spirituality, grief, love, the times we’re living in and the experiences that shape us. And then there’s this bowl of African Peanut Stew filled with ingredients that might sound a little unexpected together until you actually taste them. Somehow, it all works. That’s one of my favorite things about doing Lhyme. I start with an artist and their music. We talk. I hear their stories. Eventually we start talking about food, family and memories. And then a dish ends up in my kitchen that I probably wouldn’t have made otherwise. Sometimes I even find a new favorite. This time, I definitely did. So make yourself a bowl of African Peanut Stew, put on Lynn Hollyfield and give Diving In a listen. I have a feeling you’ll find a little piece of your own story somewhere in there, too.
African Peanut Stew
*(Provided by Lynn Hollyfield)
Serves 8
Total Cook Time: 47 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger (about a 2-inch knob)
- 1 sweet potato, peeled and cut into 1-inch chunks
- 1 (15-ounce) can diced tomatoes, with juices
- ½ cup all-natural peanut butter
- 2 teaspoons fine sea salt
- ½ teaspoon red pepper flakes
- ¼ cup red quinoa, rinsed
- 3–4 cups water
- 2 cups finely chopped kale, stems removed
Directions
- Press Sauté on the Instant Pot, add olive oil, and heat until hot but not smoking. Add the onion and sauté for about 5 minutes, until softened. Press Cancel, then stir in the garlic and ginger while the pot remains hot.
- Add the sweet potato, tomatoes and juices, peanut butter, salt, red pepper flakes, quinoa, and 3 cups water without stirring. (The peanut butter will blend in as the soup cooks.) Seal the lid, set the valve to Sealing, and pressure-cook on high for 10 minutes.
- When the cooking cycle is complete, let the pressure release naturally for 10 minutes, then move the steam-release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Stir in the kale, which should wilt quickly.
- For a thicker stew, mash some sweet potatoes against the pot and stir them in. For a thinner soup, add up to 1 cup of the remaining water. Adjust seasoning and serve warm.
The recipe notes that leftovers can be stored in an airtight container in the refrigerator for 1 week.
