African Peanut Stew Elephant Stew
Savor the rich and hearty flavors of *African Peanut Stew Elephant Stew*, a soul-warming, plant-based dish that celebrates the vibrant culinary traditions of Africa. This one-pot recipe combines creamy natural peanut butter with tender sweet potatoes, earthy collard greens or kale, and aromatic spices like smoked paprika, ground cumin, and optional cayenne pepper for a gentle kick. Simmered to perfection in a luscious tomato and vegetable stock base, each bowl bursts with comforting, nutty goodness. Ready in under an hour, this nutritious stew is perfect served over fluffy rice or quinoa and elevated with a sprinkle of fresh cilantro. Ideal for vegetarians and anyone seeking a wholesome, flavor-packed meal, this African-inspired dish is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 cups sweet potatoes, peeled and cubed
- 1 15-ounce can diced tomatoes, canned
- 4 cups vegetable stock
- 1 cup natural peanut butter
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional)
- 3 cups collard greens or kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked rice or quinoa (for serving)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for an additional minute, until fragrant.
Add the cubed sweet potatoes, smoked paprika, ground cumin, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes and vegetable stock. Stir to combine, then bring the mixture to a simmer.
Cover the pot and let it simmer for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
In a small bowl, whisk together the peanut butter with 1 cup of the hot broth from the pot until smooth. Pour the peanut butter mixture back into the stew and stir well.
Add the chopped collard greens or kale to the pot. Allow them to cook in the stew for 5–7 minutes, until wilted.
Season the stew with salt and black pepper, adjusting to taste.
Serve the African Peanut Stew hot over a bed of cooked rice or quinoa. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6555 mg | 285% | |
| Total Carbohydrate | 514.2 g | 187% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 81.1 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 6842 mg | 146% | |
*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.
