One-Pot African Peanut Stew

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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)

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and 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.

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

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.

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

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.

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

One-Pot African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

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 African Peanut Stew- a warm and comforting meal that's super easy to make. Vegan and gluten-free with oil-free option!

Print Recipe
5 from 45 votes

One-Pot African Peanut Stew

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 bowls

Ingredients

US Customary - Metric
  • 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

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!

Notes

*To make without oil: toast the cumin and cayenne in a large pot over medium heat for about 30 seconds. Add the 1 cup of water with the onion, garlic, jalapeño and ginger. Cook for 5 minutes. Add the tomato paste, peanut butter, broth and sweet potato then bring to a boil. Cover and cook for 15 minutes. Add the collard greens to the pot, stir, then cover and cook for another 15 minutes. Follow the last step and serve as directed above.
Leftovers can be stored in an airtight container for up to 5 days or frozen for several months.
Nutrition Facts are an estimate and will vary depending on the specific brands and ingredients you use. They are for 1/6th of the recipe and do not include rice or garnishes.

Nutrition

Calories: 187kcal, Carbohydrates: 13g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 792mg, Potassium: 323mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2137IU, Vitamin C: 18mg, Calcium: 102mg, Iron: 1mg
Course: dinner, Main Course, Soup
Cuisine: african
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on February 15, 2017  //  Dinner, One Pot, Recipes, Recipes by Season, Winter
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