Ingredients
Sauce (for crock pot, Instant Pot, and stove top methods)
- 1 cup tomato sauce or plain diced canned tomatoes
- ½ cup natural creamy peanut butter (no stir work best)
- 2 teaspoons smoked paprika (adjust as needed)
- ½ teaspoon ground coriander (see note)
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon sea salt or kosher salt (or to taste)
- ½ teaspoon black pepper
For the Stew
- ½ to 1 tablespoon (7–15 ml) cooking oil (use 1 tablespoon if not browning meat)
- 1 pound (450 g) stew meat — chicken or beef
- 1 cup (130 g) chopped onion
- 1 ½ teaspoons minced garlic (about 3 small cloves)
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 10 ounces (280 g) sweet potatoes, peeled and cubed (about 2 small)
- ⅔ cup (85 g) sliced carrots (optional)
- 2 cups (480 ml) broth, plus more as needed
- 2 cups (60 g) spinach leaves, chopped or 3 cups baby spinach
For Serving (Optional)
- Cooked rice or quinoa
- Chopped roasted peanuts
- Fresh cilantro
Instructions
- Make the Sauce: Combine all sauce ingredients—tomato sauce, peanut butter, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper—in a blender or food processor and blend until smooth. Alternatively, whisk all together in a bowl. Set aside.
- Stovetop Method: Heat a large pot over medium-high heat. Add the stew meat (if using) and brown it for about 5 minutes, turning once to cook evenly. Remove the meat and set aside. Add cooking oil to the pot, then sauté the chopped onion for 3 to 4 minutes, scraping up any browned bits from the bottom. Add minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant. Stir in the cubed sweet potatoes and sliced carrots. Add the prepared sauce, broth, and chopped spinach. Return the browned meat to the pot if using. Cover and let simmer for 40 to 60 minutes, stirring occasionally, until the sweet potatoes are tender and meat is cooked through. Add extra broth if needed for desired consistency.
- Instant Pot Instructions: Set the Instant Pot to Sauté mode and add oil. Brown the stew meat if using, then add onion and garlic and cook for about 2 minutes until softened. Stir in the sweet potatoes, carrots, spinach, prepared sauce, and broth. Lock the lid and cook on High Pressure for 20 minutes. Allow pressure to naturally release before opening.
- Crock Pot – Slow Cooker Instructions: Prepare the sauce and set aside. Optionally brown meat with onion and garlic in a skillet beforehand to develop flavor. Add the meat, sweet potatoes, carrots, sauce, broth, and spinach to the slow cooker and stir to combine. Cook on Low for 4½ to 5 hours or on High for 3 hours, checking for doneness at around 2 hours. Serve the stew hot over cooked rice or quinoa and top with chopped roasted peanuts, fresh cilantro, and sliced peppers if desired.
Notes
- Coriander Substitute – Use ¾ teaspoon ground cumin if you don’t have ground coriander.
- Make It Vegetarian – Replace meat with 1 (15-ounce / 425 g) can of chickpeas or 1½ cups cooked lentils.
- Adjust the Heat – For milder flavor, omit cayenne pepper. Add chili flakes or fresh peppers for extra spice.
- Thicker Stew – Simmer the stew uncovered during the last 10 minutes of cooking to thicken.
- Storage – Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes to 3 hours (depending on method: 45 min stovetop/Instant Pot, up to 3 hours slow cooker)
- Category: Main
- Method: Slow Cooking
- Cuisine: African
- Diet: Gluten Free
