African Peanut Stew

african stew

My father in law randomly sent me a couple recipes for this type African stew last year. It instantly became a fave in this house. It is SO TASTY! I finally got the proportions just right, so this was my favorite rendition yet. Score one for the home team that I actually wrote it down. This is a regular especially when it starts getting chilly outside. It’s that perfect tangy creamy spicy mix that I love. The textures are so good too with the sweet potato, edamame, and kale all in one. We sprinkled crunchy crushed peanuts on top this time, and that made it even better somehow. Love… this… dish.

African Peanut Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 onion diced
  • 2 carrots cut into chunks
  • 1 rib celery diced
  • 6 cloves garlic chopped
  • 1 small mild pepper (ex: banana pepper) or hot pepper (habanero)
  • 1-2 sweet potatoes, peeled and cut into bite size chunks
  • 28 oz can tomatoes
  • 3 cups vegetable stock (or water)
  • ¼ cup natural peanut butter
  • 2 tsp ginger
  • 1 tsp allspice
  • 1 tsp coriander
  • 1 cup edamame (frozen)
  • 1 bunch kale, rough chopped
  • 1 bunch cilantro chopped
  • salt, to taste
  1. Heat pot to medium. Add onion, celery, carrots, pepper, and garlic. Cover and cook for a few minutes, stirring often to avoid sticking. Whiz tomatoes in the food processor along with the peanut butter. Add tomato mixture and stock to the pot along with sweet potatoes and spices. Bring to a bubble. Reduce heat to low. Cover and simmer for approximately 20 minutes until sweet potatoes are tender. Add edamame and kale just before serving. Stir to incorporate, cover and simmer just until kale is wilted and edamame is heated through.
  2. Serve over whole grain couscous. Garnish each bowl with about a tablespoon of crushed peanuts and lots of cilantro.

I kept it mild this time in case the little guy wanted to partake and used a mild pepper variety from the garden. I highly recommend habanero in this, seeded and chopped. I heated mine up at the table with “magic sprinkles”, a dried hot pepper house blend. I would normally use probably 2 sweet potatoes, but this one was a monster and plenty. The peanut butter can be added at the end before the edamame and kale. I lose patience with stirring it until it dissolves, so I prefer to whiz it with the tomatoes to blend it in at the beginning. It can stick, but if the heat is controlled it’s no problem. The only thing I’ll do differently next time is use fresh ginger. Can’t wait to have this again for lunch!

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