African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

• 1 tablespoon peanut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 jalapeno, membranes and seeds removed, finely chopped
• 1 teaspoon ground cumin
• 4 tablespoons tomato paste
• 1 medium sweet potato, peeled and cut into cubes
• 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
• 4 cups vegetable broth
• 1 (13.5 oz can) light coconut milk
• 1 teaspoon hot sauce, or to taste (I used sriracha)
• 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
• salt and pepper, to taste
• 3 cups cooked rice
• fresh cilantro, chopped, for garnish
• roasted peanuts, chopped, for garnish

Heat the olive oil in a large pot over medium heat. Cook the onion, garlic, ginger, jalapeno and cumin, stirring occasionally until fragrant, about 3 minutes.

Stir in the tomato paste and cook for another minute.

Add the sweet potato pieces, cooking until the sweet potato begins to brown, about 3 minutes.

Stir in the peanut butter, followed by the vegetable broth, coconut milk, and hot sauce, until fully combined.

Bring to a boil on high heat. Once boiling, reduce the heat, cover, and cook for 15 minutes.

Add the collard greens or kale, stirring to combine. Cook for another 15 minutes or until the sweet potatoes are very soft and fully cooked through.

Smash some of the sweet potatoes with the back of a spoon until the soup reaches your desired thickness (I aimed for about half of them). Taste and season with salt and pepper, if desired.

Divide the rice among 6 bowls. Spoon the stew into the bowls and top with cilantro and peanuts.

There is so much flavor in this stew; each bite you get a hint of all of the flavors! The rice, sweet potatoes, collard greens/kale, and peanuts add nice texture to an otherwise smooth broth.

This recipe makes 6 servings, but it will be difficult to not go back for seconds, so consider doubling the recipe.

Print

Yum

African Peanut Stew

Total Time: 45 minutes

Yield: 6 servings

Ingredients

• 1 tablespoon peanut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 jalapeno, membranes and seeds removed, finely chopped
• 1 teaspoon ground cumin
• 4 tablespoons tomato paste
• 1 medium sweet potato, peeled and cut into cubes
• 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
• 4 cups vegetable broth
• 1 (13.5 oz can) light coconut milk
• 1 teaspoon hot sauce, or to taste (I used sriracha)
• 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
• salt and pepper, to taste
• 3 cups cooked rice
• fresh cilantro, chopped, for garnish
• roasted peanuts, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion, garlic, ginger, jalapeno and cumin, stirring occasionally until fragrant, about 3 minutes.
2. Stir in the tomato paste and cook for another minute.
3. Add the sweet potato pieces, cooking until the sweet potato begins to brown, about 3 minutes.
4. Stir in the peanut butter, followed by the vegetable broth, coconut milk, and hot sauce, until fully combined.
5. Bring to a boil on high heat. Once boiling, reduce the heat, cover, and cook for 15 minutes.
6. Add the collard greens or kale, stirring to combine. Cook for another 15 minutes or until the sweet potatoes are very soft and fully cooked through.
7. Smash some of the sweet potatoes with the back of a spoon until the soup reaches your desired thickness (I aimed for about half of them). Taste and season with salt and pepper, if desired.
8. Divide the rice among 6 bowls. Spoon the stew into the bowls and top with cilantro and peanuts.

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