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.
1bunchcollard 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.
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!