Sweet Potato and Peanut West African Stew

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Preparation time
10 mins
Cooking time
30 mins
4 people
Meal course
Posted by
Posted on
1 large
1 large
Red Pepper
4 quartered
1 tsp
Cumin powder
1 tsp
Chilli Flakes
3 tbspn
Tomato Paste
1 cup
Peanut Butter
3 cup
Vegetable Stock
3 handful
1 bunch
3 peeled
Sweet Potato
1 inch
1 tbspn
Coconut oil
Sweet Potato and Peanut West African Stew

Peanut stews are popular across West Africa. They were originally made using the native ‘groundnut’ before being replaced by peanuts introduced to the region in the 16th century. This recipe uses peanut butter so the preparation is as easy as possible. It’s vegan and gluten free. The peanut butter provides protein while giving the dish a depth of flavour that complements the sweetness of the sweet potato making it a tasty and satisfyingly filling meat-free meal.

Ethical tip: try using organic peanut butter that’s made without African palm oil.

  1. Dice the onion, crush the garlic and peel and grate the ginger. Heat the oil and begin to fry the onion for a few minutes to soften before adding the grated ginger and crushed garlic, fry for another couple of minutes stirring continuously to avoid burning
  2. Next add the peeled and cubed sweet potatoes and the thinly sliced red pepper and fry for 2-3 minutes before adding the cumin, chilli flakes and the mushrooms, fry for another minute
  3. Add the tomato paste and peanut butter and stir until the vegetables are fully coated
  4. Gradually add the vegetable stock, stirring continuously to combine with the paste then cover, turn the heat up and bring to the boil. Turn down the heat and continue to cook with the lid partially on for about 10-15 minutes until the sweet potato is cooked
  5. Scoop out about half of the sweet potato and mash in a bowl before returning to the pan along with the spinach, loosely torn. Continue to cook until the spinach has cooked (about 5 minutes)
  6. Season and sprinkle the chopped coriander on top. Serve with brown rice or flat bread.

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