30-Minute African Peanut Stew
A creamy, spicy, and deeply comforting stew made with peanut butter, sweet potatoes, spinach, and warm spices—this West African-inspired dish is a plant-based powerhouse of flavor and nutrition.
Equipment
- 1 large soup pot or Dutch oven
- 1 Microplane Grater or Box Grater
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Citrus Juicer or Reamer
Ingredients
Base Ingredients
- 1 tablespoon olive oil or 1/3 cup water for oil-free sautéing
- 1 large yellow onion finely chopped
- 5 to 6 garlic cloves minced
- 2 to 3 tablespoons fresh ginger grated
- 1 tablespoon ground coriander
- 1 to 2 fresh chili peppers jalapeño, serrano, Scotch bonnet, or habanero, minced
Core Vegetables & Liquids
- 2 to 3 pounds sweet potatoes peeled and diced into ½-inch cubes
- 1 can 15 ounces diced tomatoes, including juices
- 4 cups low-sodium vegetable broth or a mix of broth and water
Flavor & Finish
- ¾ cup natural creamy peanut butter
- 5 ounces baby spinach or chopped mature spinach
- Juice of 2 small lemons
- Sea salt and freshly ground black pepper to taste
Optional Toppings & Sides
- Fresh cilantro chopped
- Crushed or whole peanuts
- A dash of hot sauce sriracha, red pepper flakes, or your favorite brand
- Cooked rice couscous, or quinoa for serving
Instructions
- Aromatic Base Sauté: In a large pot over medium heat, warm the olive oil or water. Once hot, add the chopped onion, minced garlic, grated ginger, and diced chili peppers. Sauté for about 5 minutes, stirring regularly, until the onions become translucent and fragrant. This forms the flavorful foundation of the stew.
- Build the Stew Body: Add in the sweet potatoes, diced tomatoes (with their juices), ground coriander, and your choice of vegetable broth or water. Stir everything together thoroughly. Raise the heat to bring the mixture to a boil, then lower it to a gentle simmer. Cover and cook for 15–18 minutes, or until the sweet potatoes are fork-tender and cooked through.
- Incorporate the Creamy Element: Once the sweet potatoes are soft, turn off the heat and stir in the peanut butter. Mix well until fully combined and smooth—this gives the stew its signature rich and creamy consistency.
- Add Greens and Brighten: Fold in the spinach and stir until wilted. If using mature greens, allow an extra few minutes for them to soften. Finish the stew by squeezing in the fresh lemon juice, which lifts and balances the richness of the peanut butter. Taste and season with salt and black pepper to your preference.
- Serve and Enjoy: Ladle the stew into bowls over a bed of rice, quinoa, or couscous if desired. Garnish with fresh cilantro, a sprinkle of peanuts, and a touch of hot sauce for extra heat. Serve warm with a side of naan or crusty bread for dipping.
Notes
- Spice Level: Traditional versions of this stew are quite spicy. Adjust the chili peppers based on your heat tolerance. Jalapeños offer mild warmth, while habaneros are intensely hot. As alternatives, use ½ to 1 teaspoon of cayenne or 1–2 teaspoons of crushed red pepper flakes.
- Leafy Green Options: Baby spinach wilts quickly and is perfect for ease. For sturdier greens like kale or collards, remove the tough stems and chop the leaves before adding. Cook a few extra minutes for tenderness.
- Potato Substitutes: Regular white or gold potatoes can be used instead of sweet potatoes. Parsnips also work well. For added fiber, leave the skin on—just scrub them clean before chopping.
- Tomato Substitutions: No canned diced tomatoes? Use 6 ounces of tomato paste instead. Stir it in when adding the broth for a rich tomato base.
- Nut-Free Version: Allergic to peanuts? Try almond butter, cashew butter, or sunflower seed butter. A blend of tahini and other nut butters also works beautifully.
- Meal Prep Tip: This stew thickens beautifully in the fridge and stores well. Portion leftovers into containers for easy grab-and-go lunches or freeze for up to 2 months.