I was first introduced to African peanut stew by a guy I was seeing about ten years ago. It was our third or fourth date, and I sat drinking wine while he prepared this meal for us. I watched him throw in some of the usual suspects – onions, garlic, canned tomatoes, spices, stock, and sweet potatoes. However, I was totally taken aback when he put the last item into the pot… peanut butter.
My immediate thought was, “peanut butter and tomates?! Really??” It seemed soo bizarre, like a weird pregnancy craving combo. I didn’t know if I was going to like it, but in any case, I was prepared to pretend.
I can still remember taking that first bite of stew and saying, “Oh. My. Godddd. This is f*#$ing delicious!!!!!”
For whatever reason, it just worked. The tomatoes and peanut butter had morphed together to create this incredible new flavour profile I had never experienced. It was rich, sweet, slightly acidic, and totally amazing. I was in utter umami heaven that night. Thank you, Wes!!
This African peanut stew is now one of my all-time favourite “lazy” dinners to make. It comes together in less than half an hour, though the taste suggests that it simmered on the stove all day. The ingredients are all standard pantry staples, and if I have other vegetables I need to use up, chances are they make a fantastic addition to this stew. Best win-win EVER.
To make this recipe, the only vegetables you need are yams or sweet potatoes, and a green leafy like kale, chard, or collard greens. However, I have added all of these other ingredients with outstanding results: chick peas, tempeh, firm tofu, rutabaga, turnip, red pepper, cauliflower, broccoli, spinach, and carrot. If you add any of these to the pot, stick to just a couple so there will be enough liquid to ladle into your bowl.
African peanut stew is traditionally eaten with injera, which is an Ethiopian flatbread made from teff flour. Teff is naturally gluten-free, and provides a deep, rich flavour. The injera is torn into pieces and used as a spoon to scoop the stew.
I usually eat this stew with brown rice or quinoa, and top it with cilantro and toasted peanuts or cashews. Fresh bean sprouts also make a wicked addition.
Guys, I promise that once you make this dish, you’ll want to make it again and again – not only for how quick, easy, and versatile it is, but for how un-friggin-believable it tastes!
So let’s do this!!
30-Minute African Peanut Stew
This African peanut stew is one of the easiest, heartiest, most insanely delicious one-pot meals you will ever make!
- 3 tbsp coconut oil
- 1 large red onion diced
- 5 cloves garlic minced
- 2 tbsp ginger grated
- 28 ounce canned fire roasted tomatoes diced or crushed
- 4 cups vegetable broth
- 6 cups yams peeled and cut into 1” cubes
- 5 cups kale torn into small pieces
- 2 tbsp cumin
- 1 tbsp coriander
- 1 tsp red pepper flakes
- 1 cup creamy, natural peanut butter unsalted
Heat a large pot over medium heat.
- Add 2 tbsp of coconut oil, let it melt, then add the diced onion.
- Stir and cook for a few minutes, until translucent.
- Add the minced garlic and ginger, stir, and cook for 1-2 more minutes.
- If the mixture looks dry, add the remaining 1 tbsp of coconut oil before adding the cumin, coriander, and red pepper flakes.
- Stir the spices frequently for 1-2 minutes, or until fragrant.
- Pour in the tomatoes, stir, and bring the heat up to medium high.
- When the tomatoes start to simmer, whisk in the vegetable broth.
- Add the cubed yams, then cover the pot and bring to a boil.
Once boiling, remove the lid, reduce to a simmer, and allow to cook for 5-7 minutes, or until the yams are soft all the way through, but not mushy.
Stir in the kale and cook for 1-2 minutes, until it darkens and softens. Reduce heat to low.
Add the peanut butter, stir until it is fully incorporated, then turn off the heat.
Serve with rice, peanuts and fresh cilantro, or enjoy a la carte!
Leftovers last for up to one week in the fridge in a sealed glass or stainless steel container.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more hearty, savoury recipes? Check out my Creamy Mushroom Ramen, Easy Bean & Farro Soup, and Mouth-Watering Mushroom Dips. All are guaranteed to leave you full, satisfied, and excited for leftovers!!