Easy West African Peanut Stew
West African peanut stew is a simple one-pot recipe ready in 30 minutes or less! Creamy peanut-infused broth surrounds chickpeas, sweet potatoes, tomatoes, and hearty greens. Serve it as-is or with rice and bread!
Equipment
- Large stockpot
- Chef's knife
- Cutting board
- Grater
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 5 cloves garlic, minced
- 3 tablespoons fresh ginger, grated
- 1 teaspoon cayenne powder
- ½ tablespoon red pepper flakes
- 3 tablespoons tomato paste
- 2 medium sweet potatoes, cubed
- 1 ½ cups cooked chickpeas
- 1 15- ounce can diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- ¾ cup natural peanut butter, smooth or crunchy
- 3 cups fresh kale, chopped
- Sea salt & pepper to taste
For Serving optional
- Roasted peanuts, whole or chopped
- Rice, quinoa, or couscous
- Chopped cilantro
- Hot sauce of choice
- Lime wedges
Instructions
- Heat the olive oil in a large pot over medium. Add in diced onions, minced garlic, and grated ginger. Sauté for 1-2 minutes.
- Next, add in the cayenne and red chili flakes, stirring to combine. Once the spices are fragrant, add the tomato paste, sweet potatoes or squash, chickpeas, diced tomatoes, vegetable broth, and water, giving the mixture another stir.
- Cover the pot and reduce the heat to simmer for 15-20 minutes, or until the potatoes or squash is fork-tender.
- Add the peanut butter and chopped kale, stirring well to incorporate the peanut butter.
- Taste and adjust seasonings as needed, making sure to add sea salt and pepper to your liking. For more spice, sprinkle in extra cayenne, red chili flakes, fresh spicy peppers, or hot sauce.
- To further thicken the stew, roughly mash some of the sweet potatoes against the side of the pot with a spoon or spatula.
- Serve this peanut stew over brown rice, quinoa, or cauliflower rice, and top it with roasted peanuts, fresh herbs, hot sauce, or lime wedges. Happy eating!
Notes
- Fresh vegetables: For the base, use fresh onions, garlic, and ginger. Avoid any powdered forms as this really affects the overall flavor.
- Peanut butter: Use all smooth, unsweetened, natural peanut butter, which is most commonly used in African stews. Anything else will affect the taste and texture.
- Taste and adjust: Add the spices slowly, then taste and adjust it as you go. It’s better gradually increase them rather than have the stew end up overpowering.
- Simmer: Make sure to simmer for at least 15-20 minutes This not only helps the stew thicken, but it will allow the flavors to meld together.
- Consistency: If your stew is too thick, add a tablespoon of vegetable stock at a time. If it’s too thin, roughly mash the sweet potatoes or use a cornstarch slurry (1 part cornstarch and 2 parts water).
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 48.6g | Protein: 13.7g | Fat: 20.3g | Saturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 606.8mg | Potassium: 946mg | Fiber: 9.3g | Sugar: 14.3g | Vitamin A: 17550IU | Vitamin C: 17.1mg | Calcium: 110mg | Iron: 2.24mg
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