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West African Vegan Peanut Stew Recipe

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4 from 4 reviews

This West African Peanut Stew is a hearty and comforting vegan dish featuring sweet potatoes, a creamy peanut butter base, and vibrant flavors from garlic, ginger, and chili peppers. It’s a nutritious, easy-to-make one-pot meal that can be served with grains like rice or quinoa and garnished with fresh cilantro and peanuts.

  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil or 1/3 cup water (for water sauté)
  • 1 large onion, diced
  • 5 – 6 cloves garlic, minced
  • 2 – 3 tablespoons ginger, grated
  • 1 tablespoon ground coriander
  • 1 – 2 chili peppers (jalapeno, serrano, scotch bonnet or habanero), diced

Vegetables & Liquids

  • 2 – 3 lbs. sweet potatoes, peeled and cut into 1/2 inch cubes
  • 1 can (15oz) diced tomatoes with juices
  • 4 cups low-sodium vegetable broth or water (or combo)

Finishing Ingredients

  • 3/4 cup natural peanut butter (creamy or smooth)
  • 5 oz. fresh spinach, chopped if not using baby spinach
  • Juice of 2 small lemons
  • Mineral salt & pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Peanuts, crushed or whole (for garnish)
  • Dash of hot sauce (sriracha, Franks hot sauce or red pepper flakes), optional

Optional Serving

  • Grain of choice (rice, quinoa or couscous)

Instructions

  1. Sauté Aromatics: In a large pot over medium heat, warm the olive oil or water. Add the diced onion, minced garlic, grated ginger, and diced chili peppers. Sauté for about 5 minutes, stirring frequently, until the onions are soft and fragrant.
  2. Boil and Simmer Sweet Potatoes: Add the peeled and cubed sweet potatoes, canned diced tomatoes with their juice, and ground coriander into the pot. Pour in 4 cups of low-sodium vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes or until the sweet potatoes are fork-tender.
  3. Add Peanut Butter and Greens: Turn off the heat and stir in the natural peanut butter until fully incorporated. Then add the chopped spinach and lemon juice, allowing the greens to wilt in the residual heat. The stew will thicken as it cools.
  4. Season and Serve: Season with mineral salt and pepper to taste. Serve the stew in individual bowls, optionally accompanied by your choice of grain such as rice, quinoa, or couscous. Garnish with fresh cilantro and peanuts, and add a dash of hot sauce if desired. This stew pairs excellently with naan bread for dipping.
  5. Storage: Store leftovers in a covered container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers or baggies for up to 2 months.

Notes

  • You can sauté with water instead of oil for a lower-fat version.
  • Adjust the number and type of chili peppers based on your heat preference.
  • Use creamy or smooth peanut butter for best texture in the stew.
  • Spinach can be substituted or omitted if preferred, but it adds great color and nutrition.
  • Optional grains like rice, quinoa, or couscous help make this a more filling meal.
  • Leftovers thicken over time; add a splash of broth or water when reheating if needed.
  • This stew is naturally gluten-free and vegan.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: West African
  • Diet: Vegan

Find it online: https://recipeteach.com/west-african-vegan-peanut-stew-recipe/