West African Peanut Stew
Warm, hearty, and deeply flavorful, West African Peanut Stew is a comforting plant-based dish that’s both nourishing and vibrant. This peanut-infused stew combines creamy peanut butter, tender sweet potatoes, and hearty greens like spinach or kale, all simmered together with aromatic spices like cumin, coriander, and a touch of cayenne pepper for a gentle kick. Its rich tomato-based broth is perfectly balanced with subtle nutty notes, creating a soul-satisfying meal in just under an hour. Serve it over fluffy rice for an extra filling dish, and don’t forget a sprinkle of chopped peanuts for added crunch and authenticity. Perfect for vegetarians and anyone craving an exotic, one-pot meal, this stew offers a taste of West Africa in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes, canned
- 3 tablespoons Smooth peanut butter
- 4 cups Vegetable broth
- 1 large Sweet potato, peeled and cubed
- 2 cups Cabbage, chopped
- 2 cups Spinach or kale, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked rice (optional, for serving)
- 0.25 cup Chopped peanuts (for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the tomato paste and cook for another 1-2 minutes, stirring constantly.
Pour in the diced tomatoes and smooth peanut butter, stirring to combine into a thick mixture.
Gradually add the vegetable broth, stirring well to incorporate the peanut butter completely.
Add the cubed sweet potato, chopped cabbage, and ground spices (cumin, coriander, cayenne pepper, salt, and black pepper). Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let the stew simmer for 20-25 minutes, or until the sweet potato is tender.
Stir in the spinach or kale and cook for another 2-3 minutes until wilted.
Taste and adjust the seasoning with additional salt or spices, if needed.
Serve the peanut stew hot over rice (if desired) and garnish with chopped peanuts for added texture.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 53.5 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4731 mg | 101% | |
*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.
