African Yam Stew
Warm, nourishing, and packed with flavor, African Yam Stew is a vibrant one-pot dish that combines hearty yams, nutrient-rich greens, and a creamy peanut butter-infused broth. This gluten-free and vegan-friendly recipe is a celebration of African-inspired spices, including earthy cumin, smoked paprika, and a hint of heat from optional chili powder. The addition of red bell peppers, ginger, and garlic creates a fragrant base, while crushed tomatoes and vegetable broth bring depth to the stew. Finished with a twist of lime and fresh cilantro for a bright, zesty kick, this comforting meal is perfect for family dinners or make-ahead meal prep. Ready in under an hour, this wholesome dish is as satisfying as it is flavorful. Perfectly paired with warm crusty bread or steamed rice, it's sure to bring joy to any table.
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Recipe Information
Ingredients
- 4 cups yam (peeled and diced into 1-inch cubes)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 large red bell pepper (diced)
- 2 tablespoons tomato paste
- 1 15-ounce can crushed tomatoes
- 1 cup natural peanut butter (unsweetened)
- 4 cups vegetable broth
- 2 cups kale or spinach (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic, grated ginger, and diced red bell pepper. Cook for another 2-3 minutes until fragrant.
Add the tomato paste and cook for 2 minutes, stirring to combine and caramelize slightly.
Stir in the crushed tomatoes, ground cumin, ground coriander, smoked paprika, and chili powder (if using). Let the mixture simmer for 5 minutes.
Add the diced yams to the pot, followed by the vegetable broth. Stir to combine, then bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the yams are tender.
In a small bowl, whisk together the peanut butter with 1 cup of the hot stew broth until smooth. Then stir the mixture back into the stew.
Add the chopped kale or spinach to the pot and cook for an additional 5 minutes until wilted.
Season the stew with salt and black pepper, adjusting to taste.
Serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1918 mg | 41% | |
*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.
