African Groundnut Peanut Stew
Dive into the hearty, flavorful world of African cuisine with this African Groundnut Peanut Stew, a comforting, one-pot dish that's as nutritious as it is delicious. This rich and creamy stew blends the earthiness of peanut butter with vibrant spices like cumin, smoked paprika, and coriander, creating a depth of flavor that's perfectly balanced by the sweetness of tender sweet potatoes and the wholesome bite of collard greens or kale. Simmered in a tomato and vegetable stock base, this vegan-friendly recipe is a true celebration of bold, aromatic ingredients. Garnished with fresh cilantro and crunchy roasted peanuts, it's the perfect dish to warm you from the inside out. Ready in just one hour, this stew is ideal for family dinners or meal prep, serving six generous portions of pure comfort. Perfect for fans of global cuisine, this recipe is brimming with vibrant flavors and textures that'll keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 cup creamy peanut butter
- 1 14-ounce can diced tomatoes (canned, with liquid)
- 2 medium sweet potatoes, peeled and cubed
- 4 cups collard greens or kale, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 0.25 cup roasted peanuts, for garnish
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the tomato paste, ground cumin, ground coriander, and smoked paprika. Cook for 2 more minutes to toast the spices.
Pour in the vegetable stock and stir well to combine with the spices and tomato paste.
Add the peanut butter and stir until it fully dissolves into the broth.
Stir in the canned diced tomatoes (with their liquid) and the sweet potatoes. Bring the stew to a boil.
Lower the heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
Add the chopped collard greens or kale, and cook for an additional 5-7 minutes until the greens are wilted and tender.
Season the stew with salt and black pepper to taste.
Ladle the stew into bowls and garnish with chopped cilantro and roasted peanuts before serving.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 41.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4128 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
