West African Peanut Stew
West African Peanut Stew is a rich and creamy one-pot dish inspired by traditional groundnut stews.Peanut butter creates a velvety sauce with a distinctive nutty flavor.Sweet potatoes provide natural sweetness and make the stew hearty and satisfying.Tomatoes, garlic, ginger, and spices create a deeply savory and aromatic base.Chickpeas and leafy greens add protein, texture, and nutrition.Serve it over rice or with warm bread for a comforting and flavorful meal.
Ingredients
For the Stew
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1½ cups cooked chickpeas, drained and rinsed
- ½ cup natural creamy peanut butter
- 2 cups chopped kale or spinach
- 1 tablespoon fresh lime juice
Spice Blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For Garnishing
- ¼ cup roasted peanuts, roughly chopped
- ¼ cup fresh cilantro, chopped
- Lime wedges
- Sliced green onions, optional
Instructions
Prepare the Vegetables
- Peel and cube the sweet potatoes into evenly sized pieces so they cook at approximately the same rate.Chop the onion, bell pepper, garlic, and ginger before beginning
Sauté the Aromatics
- Heat the oil in a large heavy-bottomed pot over medium heat.Add the onion and cook for 5–6 minutes, stirring occasionally, until softened.Add the garlic and ginger and cook for another 30–60 seconds, until fragrant.
Add the Bell Pepper
- Add the diced red bell pepper and cook for approximately 3 minutes.The pepper should begin to soften while retaining some of its color.
Toast the Spices
- Add cumin, paprika, coriander, chili flakes, cayenne pepper, salt, and black pepper.Stir for about 30 seconds.Briefly cooking the spices with the aromatics helps release their natural oils and creates a deeper flavor.
Add Tomato Paste
- Stir in the tomato paste and cook for 1–2 minutes.This allows the tomato paste to caramelize slightly and gives the stew a richer flavor.
Add the Broth
- Pour in the vegetable broth and stir.Bring the mixture to a gentle boil, then reduce the heat to low.Cover partially and simmer for approximately 20–25 minutes, or until the sweet potatoes are fork-tender.
Add Peanut Butter
- Place the peanut butter in a small bowl.Add approximately ½ cup of the hot stew liquid and whisk until smooth. This prevents the peanut butter from forming lumps.Pour the mixture back into the pot and stir thoroughly
Add Chickpeas
- Add the chickpeas and continue simmering for another 8–10 minutes.The stew should become noticeably thicker and creamier.
Finish with Lime
- Turn off the heat and stir in the fresh lime juice.Taste and adjust the salt, chili, or lime juice according to your preference.
Garnish and Serve
- Ladle the hot stew into bowls.Top with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve with lime wedges on the side.
Notes
- Peanut butter: Natural creamy peanut butter provides the best savory flavor.
- Sweet potatoes: Cut them evenly so they cook consistently.
- Chickpeas: Canned or freshly cooked chickpeas can be used.
- Greens: Spinach cooks quickly, while kale provides a firmer texture.
- Spice level: Adjust the chili and cayenne according to your preference.
- Consistency: Add more broth if the stew becomes too thick.
- Peanuts: Roasted peanuts provide excellent crunch and contrast.
- Allergies: Anyone with a peanut allergy should avoid this recipe.