One-Pot African Peanut Stew
One-Pot African Peanut Stew- infused with rich and creamy peanut butter, this cozy peanut stew is loaded with flavor. (vegan + gluten-free with oil-free option)
If you’re new to African Peanut Stew, I’m so excited for you try it!
It’s extremely easy to make, hence the “One-Pot” in the title, and it is packed full of healthy ingredients.
It starts with a combo of fresh ginger, onion and jalapeño cooked in a broth with tomato paste and peanut butter. Sweet potatoes get added to the mix to help thicken and flavor the broth. Then we add fresh chopped collard greens for extra flavor and superpower phytonutrients.
What is African Peanut Stew?
Originating from several countries across West Africa, peanut stew is also known as groundnut stew, maafe or domoda. Although you can find different variations depending on the region, it is most commonly prepared with a rich tomato broth that’s infused with creamy peanut butter and flavorful spices.
While many recipes include chicken or beef, we eat neither of those things in our house so I chose to make a vegan version which I am confident is just as satisfying without the meat.
Possible Substitutions
I prefer to use creamy peanut butter for this recipe as it assures a nice smooth broth but crunchy will also work, if that’s what you have on hand. For the best flavor, I recommend using a natural peanut butter without added oils or sugars.
Living in the south, it is easy for me to find collard greens so that’s what I tend to use here but any of the heartier leafy greens will work the same. Spinach, lacinato kale, bok choy or even mustard greens are all good options.
Serving Suggestions
We enjoy this peanut stew served alongside white or brown rice to make it an even heartier meal. Quinoa or a side of bread such as warm naan or crusty sourdough would also be delicious.
Storage Tips
This stew will stay fresh for up to 5 days when properly sealed and refrigerated. It can also be frozen in an airtight container for several months. Just be sure to let it cool completely prior to storing so that you avoid condensation and freezer burn.
More One-Pot Plant-Based Recipes
- One-Pot Golden Lentil Soup
- Quick and Easy Chana Masala
- One-Pot Spanish Quinoa
- One-Pot Summer Vegetable Skillet Lasagna
- One-Pot Coconut Mung Bean Stew
- One-Pot Thai Red Curry
- One-Pot Garlicky Chard with Chickpeas
- One-Pot Vegan White Bean Shakshuka
- One-Pot Red Lentil Sweet Potato Stew
One-Pot African Peanut Stew
Ingredients
- 1 tablespoon extra virgin olive oil, optional, see notes
- 1 yellow onion, finely chopped (about 2 cups)
- 1 jalapeno, cored and finely chopped
- 3-4 garlic cloves, minced (about 2 tablespoons)
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne , optional
- 3 tablespoons tomato paste
- 1 1-lb sweet potato, peeled and diced into 1-inch cubes (about 2 cups)
- ½ cup creamy peanut butter, ingredients should be just roasted peanuts and salt
- 4 cups vegetable broth
- 1 cup water
- 1 bunch collard greens, stems removed and leaves chopped
- fresh cilantro, cooked rice, lime juice and crushed roasted peanuts for serving
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for 3 minutes more.
- To the pot, add the tomato paste and stir to combine. Add the diced sweet potato, creamy peanut butter, vegetable broth and water. Stir together then bring to a low boil. Reduce heat to medium-low simmer, cover and cook for 15 minutes.
- Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until greens are wilted and sweet potato is tender.
- Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes more. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!
This looks delicious. I’ve been meaning to try peanut stew for ages.
Ooh this looks awesome. Riley is so weird about peanuts or peanut butter in anything that’s not, I don’t know, a PB&J, so I couldn’t make this for him. I know I’d like it, though!
I’ve been meaning to try African peanut stew for YEARS!! It’s one of those dishes that has been very near the top of my To Make list, but somehow I’ve never pushed the go button. I seriously need to get on this asap – it looks sooo comforting and flavorful! You make it look mega easy to prepare, too!!
I have an old recipe on my blog similar to this. I remember thinking at first PB in a stew was so weird but it goes so well! It’s the ultimate comfort food.
It is so comforting! The perfect cure for a chilly and rainy day which I see you are getting a lot of recently. Hopefully it’s not causing any floods by you!
It’s been flooding nearby & some people come to work really late but none at my house, luckily!
It’s crazy to think there is that much rain after how dry it was when we moved. I’m glad everything is okay with you!
I love a good stew… I’ve been making so many soups/stews/broths on repeat because it’s been so darn cold here in Connecticut lately!
Right! That’s all I’ve been eating too. It’s way too cold!
Do you have a substitution suggestion for collard greens? We don’t have a lot of those up here in Canada right now.
Absolutely! You could use spinach, swiss chard, or even kale (the Italian/lacinato variety). :)
Thanks!
I make african peanut stew all the time (from the Oh She Glows cookbook!). I love the idea of using collard greens! Now if only I could find some at my store … ridiculous! haha
I still can’t get over that! I thought if anywhere would have them, it would be NC. So weird!
ohhh I love this! I feel like I don’t make savory PB dishes enough–clearly that must change!
I was surprised at how good the PB is in this recipe!
This combination really sounds delicious, Sarah. I mean peanut butter, sweet potato and ginger with all those spices? I’ve never had anything like this and I’m seriously craving it now!
It’s so good, Marcie! I hope you get a chance to try it some time!
So, my husband is totally obsessed with peanuts. Like, he eats them every single day when he gets home from work, so i’m thinking he would love this peanut stew so much! I’m obsessed with making one pot meals lately so this will definitely go in my recipe box!
Oh I bet he would love this then! Thanks Izzy! <3
I love how healthy and yummy this stew looks! My hubby is weird about me putting peanut butter in stews and things, but I might need to try to sneak this recipe for dinner one night.
What is it with these men and peanut butter?! ;)
I had been wanting to make this ever since I stumbled across this recipe. Finally, I’m there. It’s stewing with all ingredients and it already tastes great. Thanks for the recipe.
You’re so welcome! Thanks for the comment, Anh!
When I first heard of African Peanut Butter Soup, I could not imagine the thought of tomatoes and peanut butter together. Sounded totally gross. But a friend from Africa made it for me–and oh my goodness, soooo delicious! Yours is a little different and I look forward to trying it. Thanks.
It is surprisingly tasty, right?! I hope you enjoy this version. Thanks Susan! :)
Could you clarify what unsweetened peanut better is? I have Jif natural and Skippy. Are those out of the question? Do I need to have done fresh peanut butter from a natural food store? Thanks!
Hey Debbie! Unsweetened and natural peanut butter is made without added sugars and typically just includes roasted peanuts and salt. I recommend using this kind for best results as it gives the most peanut flavor without making the stew overly sweet.
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I would love to try this stew. Can I substitute the peanuts with cashews or almonds? I have a peanut allergy.
Yes! Almond butter or cashew butter would work. The flavor won’t be quite as strong as it is with peanut butter but it will still be tasty. :)
I know this is a very late reply, but I think the perfect substitute for peanut butter if you have allergies is tahini! Sun butter is a pretty good approximation, but tahini has more of that savory, rich quality peanut butter has.
Made a single pot and it was gone immediately. My son left for college right after having it and went to the store the next day and made it on his own so he didn’t have to share!! My brother then made it to see what the fuss was all about and said it’s a keeper. Originally I was looking for a way to use up some marinara sauce and a diff site had African stew with marinara as the tomato part but not healthy so I searched and found you. I used about 14 oz of the marinara instead of paste but just in the first batch. Second was made as is. My only other changes were that I didn’t have collard greens or jalapeños so I added more cayenne and just omitted the greens. Next time I’m doing it by the book. ;) Fantastic recipe and can’t wait to try more of your stuff. Thanks for sharing it!
Aw, thanks Kim! I’m so happy it was shared and enjoyed by everyone! :)
I forgot to mention I linked this recipe to a post I made on Facebook directing my friends here to check you out. Hope that was ok? I gave you all the credit with the recipe.
Yes that’s great, thank you for sharing!
We loved this! My meat eating family is looking for some satisfying veggie/vegan recipes and this fit the bill. Our local store didn’t have jalapeños so I used a dark green pasillo about twice the size of a jalapeño – I tasted it and it had NO heat raw. I used it all – about 1/4 cup. Also, cut the cumin in half and served it with plain yogurt. So good. I will definitely make it again.
Hello, absolutely love this! Now making it all the time – thank you so much, friends are loving it too! Just one question, as I am a terrible cook, can you freeze it?
Hi Becky! I’m so happy you enjoy the recipe. You can definitely freeze it. Just allow it to cool to room temperature before freezing. Then you can let it sit on the counter to defrost or in the refrigerator overnight. :)
Thank you so much , that’s fantastic news!!!
Thanks for this! It has become the favorite recipe in my house, and even the most carnivore friends I have looooooove it, everyone just loves it! it’s so so good! plus it’s perfect for winter, thanks so much!
I’m so glad to hear that. Thanks for the review, Raquel!
I was honestly a little wary to try this because I thought it might be too peanut-buttery, but I actually ended up adding 3/4 cup of peanut butter and it turned out amazing. I also ended up doubling the tomato paste (used the whole 5.5 oz can) and left out the cup of water. Really, really good. Thanks for this!
I’m so glad it worked out! Thanks Ashley!
This was wonderful. I adapted it for the instant pot.
I’m so glad to hear it works with the Instant Pot! Thanks for feedback, Emily!
Anything new for a slow cooker?!
No, it will work the same! The only difference is the initial steps of cooking of the onions, garlic and pepper with seasonings won’t be as high of heat so the flavors will be a little different. You could do that part in a skillet then transfer to the slow cooker and add the remaining ingredients to simmer the rest of the way in the slow cooker. :)
I can’t see what she said about timing on the instant pot but can you please let us know? How can this be IP converted?
Sorry the comments aren’t showing up for some reason but I can still see them not the back end of my site. She didn’t mention anything about the timing, unfortunately. All she said was that she made it in the Instant Pot. I wish I had one so that I was able to advise you!
This recipe is now one of my staples! I make it at least once a month. My boyfriend really digs it too :D Thanks for posting such a tasty dish!
I’m so happy to hear that! Thank you for the review.
This stew was delicious! I made it for a potluck lunch where there were several vegetarians, and it was a hit. The only change I made was substituting kale for the collard greens. Thank you for sharing this recipe.
Thank you, Carol! I’m so glad it was a hit. :)
Sweet potatoes have always been my least favorite vegetable; one of those flavors that just catches in the back of your throat, you know? I tried this recipe as an experiment and it was amazing. I was completely blown away and finished it off by licking the bowl clean. This will be one of my all time favorite go-to recipes from here on out.
Yay! So happy this helps you enjoy sweet potatoes more. Thank you for the review! :)
Made this last night. TO DIE FOR!!!!! Couldn’t get collard greens so used baby spinach and it was truly delish. It’s going in my regular dishes to make. Loved it.
I’m so happy to hear that! Thanks for the review, Monica!
This soup is SO good. I recall trying a similar recipe a long time ago and it didn`t turn out so well, so I was hesitant to try this. I`m glad I did because it is amazing. I added extra peanut butter and I add sriracha hot sauce to every bowl. Getting ready to make a second batch this weekend because I don`t even mind eating it two weeks in a row. Thanks for the great recipe.
I’m so happy to hear you liked it! Thank you for the review!
I made this tonight and it was absolutely delicious! The only thing I did differently was adding a can of kidney beans to the mix and using kale instead of collard greens. I will definitely be making this again. It IS very rich – I should have served mine with rice instead of being a pig and just having a double portion! Next time I will try your suggestion of lime juice, I think that would cut through the sweetness nicely, and add a bit more chilli. Great recipe, thank you – I know my husband will love it too.
So glad it could be adapted to your liking! Thank you for the review, Ali!
I froze what I had left over last week (it froze really well) and my husband and I had it last night over rice. We used your suggestion of lime juice, which worked fantastically well – a real hit with both of us, thank you! We will definitely be making this regularly.
So glad to hear that! I’ll have to remember to freeze extra next time I make it. :)
Started out looking for a way to finish the last of a peanut butter jar and some lonely sweet potatoes.Wow hit the mark with this one.Gone in one day thanks !
I followed your recipe exactly and was worried it was too watery when I put it on to simmer BUT when it was finished it was absolutely perfect. Serving with the chopped peanuts, coriander and lime is genius. Thank you for a new favourite recipe :)
Thank you for the review! :)
This was wonderful! I decided to purée the soup with an immersion blender before I added the collards. It made a nice and creamy texture. The flavors are fantastic. The le juice at the end was great too. Instead of rice, I served it with cannellini beans. Yum. Thank you for the recipe!
Yes! Delicious. I didn’t have collard greens but used spinach and it tasted great.
So glad to hear that! Thank you!
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This sounds amazing. How strong is the ginger taste though? I really dislike the taste of ginger.
I don’t think it’s all that strong but you can just leave it out if you don’t like it!
I just made this tonight and it was incredible!! Thank you for the amazing recipe. Also husband approved
This was an excellent recipe, very flavorful and my husband enjoyed as well. I will make again
I’m so happy to hear that! Thank you, Liz!
This sounds wonderful! How long do you think it would need in the slow cooker? A few hours, then add the greens just before serving?
I haven’t made it in the slow cooker so I’m not sure. A few hours should be sufficient, however I find things to be less flavorful in the slow cooker so just keep in mind it might change the results!
I’m new to vegan. Made this for dinner. It was SO good!! I will be keeping this recipe to make over and over again. My three year old went for seconds. Thank you
I’m so glad to hear that! Thank you for the review!
I made this recipe, but swapped out 2 cups of the veg broth for two cups coconut milk, to give it a richer flavor. Turned out delicious!
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Made this last night. It’s delicious, will certainly make this again. My husband doesn’t like sweet potatoes , so I swapped 1/2 White potato and 1/2 turnip. And I didn’t have any peanuts, so I added 1/2 cup red lentils for added protein. You didn’t even notice them. The sauce is delicious – the right blend of flavours. I don’t like strong spices or heat, and this is perfect. Thanks for the recipe,
Delicious! For extra nutrition, as well as volume, I doubled the chard and diced the stems. I added the diced stems to the potatoes, prior to adding the leaves. I omitted the jalapeno, because my elderly in-laws aren’t keen on it, but I did use a bit of jalapeno infused olive oil. I don’t think any of us expected to like this as much as we did. It’s truly unique and delicious! I was hoping for left-overs but alas, it wasn’t to be. The five of us quite happily devoured it! Looking forward to making it again. based on what produce and such are on hand, I’m sure a million variations could be made. I’m writing this one down, it’s a definite keeper.
Hi! My friend made this for me and it was AMAZING. I am looking to make this for another friend, and I’m wondering if it would work with butternut squash instead of the sweet potato?
Thanks!!
That should work! Sweet potato is a bit more starchy so the broth may be thinner with butternut squash and the flavor will be sightly less sweet but still delicious. :)
Made this tonight – very tasty! I added a can of chickpeas for added protein and powdered peanut butter to enhance the peanut flavor (1/2 cup wasn’t quite enough for me!) I also used frozen spinach instead of the collard greens adding just prior to the 5 minute boil! Planning to also include some coconut milk for next time. Thanks for the recipe :)
Coconut milk would be a delicious addition! Thank you for the review! :)
This soup looks amazing. The peanut butter will provide some protein, but mostly fat. Do you have a suggestion for a protein that can be added? Vegetarian is preferred, but not necessary. For example, chicken thighs seem like a good addition.
Thanks. I love following your blog.
Made this for the first time last night, and it was so delicious! It’s very flavorful and warming without much heat (although we don’t mind heat), and it was a big hit with my 8-year-old who doesn’t always love peanut butter. I’m not generally a huge fan of collard greens, but they were perfect in this. Served it over couscous and topped with a squirt of lime and some chopped peanuts. I’ll definitely make this again!
Delicious! I tried another recipe for African peanut stew about a year ago and it wasn’t a keeper – – THIS recipe is definitely a keeper! I’m planning to make it again today. Thanks for the recipe!
My lucky eater had two servings! Great recipe
Just made this for lunch and have plenty left a couple of days it was very easy to make and tasted absolutely delicious! I didn’t have jalapeño so I used red pepper flakes and it had quite a kick! Thank you for this healthy, tasty, vegan recipe. A firm favourite in my home now
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What would adding chickpeas to this recipe you totally ruin it?
I don’t think so! You could always try adding some to a bowl of the stew and see if you like it before committing to the whole batch.
We made this recipe for the homeless shelter. We used canned chopped tomatoes instead of tomato paste. It was delicious. The men LOVED it, served with salad and garlic bread. I have a question. CAN THIS BE MADE IN LARGE QUANTITIES TO FREEZE?/ I NEED TO KNOW ASAP. THANKS,
I’m so glad it was a hit! I don’t see why it wouldn’t freeze well. I haven’t frozen it yet but I feel pretty sure it will work!
Delicious and easy recipe to make. So tasty and filling—and with lots of greens in there. Thank you!
I’m so glad you enjoyed it! Thank you for the review!
I was out of jalapeno so I substituted chili paste (sambal olek), and the second day added some leftover turkey. Outstanding!!
Do you think this would still work with peanut butter powder (PB2) mixed with water for that creamy consistency?
It seems like it would be much thinner compared to real peanut butter but it’s worth a try!
This freezes well and can be refrigerated for about a week- I made it as a made-in-advance meal prep for lunches etc
I am 59 y/o. My daughter-in-law brought this to our Christmas dinner and it was a hit! This is my first time trying to make it and I’m super excited! I added petite diced tomatoes because I’m crazy about tomato!
Loved this! I was looking for an alternative to my favourite, peanutty rich, massaman curry recipe, and remembered a West African curry I’d eaten years ago… Google brought me here!
So lovely. I did add coconut milk (that Thai influence, sorry not sorry…!) and made it both as vegan and meaty options by just adding either jackfruit chunks or stewing beef chunks and cooked it down – such a delight!
I threw on some roasted peanuts too for extra texture and presentation also.
I used this recipe as a base with a ton of subs since we are on SIP.
Shallots and yellow onions for red onion and garlic
White potatoes and carrots for sweet potatoes
Kale for collards
Added a few splashes of tamari sauce and Ume plum vinegar to deepen the flavor
Added cubes tofu for a protein boost
I saved the jalapeño for topping to keep it mild enough for my 11 year old. We also topped with sriracha, chopped honey roasted peanuts and cilantro and Served over brown rice.
Thank you so much for the inspiration.
Very good. Close duplication of a favorite local food coop recipe. Only suggestion; being a first time collard green user, would be to specify what’s meant by a “bunch” as mine was pretty big. Thinking three cups with an inch on the chop as I cut mine a wee too big assuming it would wilt more. Thanks for the great recipe.
When I told my 25 year old (back home during this pandemic) I wanted to try this recipe she was not at all happy about trying it. I made it anyway. We both love it! I did sub spinach as the greens because I just wanted to add that at the end. Delish dish!
This was a beautiful dish! Followed the recipe as written, with the exception of using silverbeet and kale as greens (in Australia so a bit clueless regarding collard greens!)
The meal was thoroughly enjoyed by the adults and kids alike. Will definitely make it again. Thanks for the awesome recipe!
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Made this last night. Personally, I have never found a way to cook collards that I enjoy, but I get them periodically in my CSA. I thought this soup was very good, and the many stronger flavors went well with the collards, which were entirely innocuous here. I guess this will be my new “go to” recipe to eat collard greens when I get them! Both my kids liked it too. Definitely top with lime, cillantro, and some roasted peanuts.
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Followed this recipe exactly and it was wonderful! I especially liked balancing it with a fresh squeeze of lime juice! Husband enjoyed it too. So different and fresh -adding it into the meal rotation. Thank you!!:)
This was so great on a chilly night. I thought I was a real chef after my 1st few bites. The fresh ingredients made it extra tasty.
too funny (re your initial posting date), I found this recipe yesterday and made it with what I had in the cupboard – substituted roasted root veg for the sweet potato, and bok choy for the collard greens. My family loved it. I’ll be making it again this winter. thank you!!
What country in Africa does this originate from? I have started to cook 1 meal a week from a different country and want to make sure I mark the right one!
This soup has become a family favorite! My son is allergic to peanuts, so we substitute cashew butter and top with chopped cashews, but it’s absolutely fabulous. Even the carnivore hubby loves it. Thanks for a great recipe!
I’m so happy to hear that! I’ll have to try it with cashew butter next time. :)
Loved it! So much flavor and love how creamy it turned out. This recipe is definitely a keeper!
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I’ve made this recipe several times and love it. My only substitution is spinach for the collards (even though I’m Southern, I’m not wild about collards), and it’s absolutely perfect. It’s one of my go-to recipes now.
I’m so glad to hear that! Thank you for the review!
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