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.
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.
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.
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
- 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 inch knob ginger, peeled and minced or grated (about 1 tablespoon)
- 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
- 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!