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African Peanut Stew Recipe

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4.2 from 5 reviews

This hearty African Peanut Stew combines creamy peanut butter, smoky spices, and tender sweet potatoes into a comforting dish that’s perfect for any season. Featuring a rich tomato-based sauce with a balance of smoked paprika, cayenne, and ginger, this stew can be made with chicken, beef, or enjoyed as a vegetarian meal with chickpeas or lentils. Served over rice or quinoa and garnished with fresh cilantro and roasted peanuts, it’s a flavorful and nutritious meal inspired by traditional West African cuisine.

Ingredients

Sauce

  • 1 cup tomato sauce or plain diced canned tomatoes
  • ½ cup natural creamy peanut butter (no stir work best)
  • 2 teaspoons smoked paprika (adjust as needed)
  • ½ teaspoon ground coriander (see note)
  • 1 teaspoon cayenne pepper, optional
  • ½ teaspoon sea salt or kosher salt (or to taste)
  • ½ teaspoon black pepper

For the Stew

  • ½ to 1 tablespoon (7–15 ml) cooking oil (use 1 tablespoon if not browning meat)
  • 1 pound (450 g) stew meat — chicken or beef
  • 1 cup (130 g) chopped onion
  • 1 ½ teaspoons minced garlic (about 3 small cloves)
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 10 ounces (280 g) sweet potatoes, peeled and cubed (about 2 small)
  • ⅔ cup (85 g) sliced carrots (optional)
  • 2 cups (480 ml) broth, plus more as needed
  • 2 cups (60 g) spinach leaves, chopped or 3 cups baby spinach

For Serving (Optional)

  • Cooked rice or quinoa
  • Chopped roasted peanuts
  • Fresh cilantro

Instructions

  1. Make the Sauce: Combine all sauce ingredients in a blender or food processor and blend until smooth. Alternatively, whisk together in a bowl. Set aside.
  2. Stovetop Method: Heat a large pot over medium-high heat. Add meat (if using) and brown for about 5 minutes, turning once. Remove and set aside. Add oil to the pot. Sauté onion for 3–4 minutes, scraping up browned bits. Add garlic and ginger; cook for 1–2 minutes until fragrant. Add sweet potatoes and carrots. Stir in the prepared sauce, broth, and spinach. Return meat to the pot if using. Cover and simmer for 40–60 minutes, stirring occasionally, until sweet potatoes are tender and meat is cooked through. Add extra broth if needed to maintain desired consistency.
  3. Instant Pot Instructions: Set the Instant Pot to Sauté. Add oil. If using meat, brown it first. Add onion and garlic; cook for 2 minutes until softened. Stir in sweet potatoes, carrots, spinach, sauce, and broth. Lock the lid and cook on High Pressure for 20 minutes. Allow natural pressure release before opening.
  4. Crock Pot – Slow Cooker Instructions: Make the sauce and set aside. (Optional) Brown meat with onion and garlic in a skillet. Add meat (if using), sweet potatoes, carrots, sauce, broth, and spinach to the slow cooker and stir to combine. Cook on Low for 4½–5 hours or on High for 3 hours, checking at 2 hours for doneness.
  5. Serving: Serve the stew hot over cooked rice or quinoa. Top with chopped roasted peanuts, fresh cilantro, and sliced peppers for extra flavor and texture if desired.

Notes

  • Coriander Substitute: ¾ teaspoon ground cumin may be used in place of ground coriander.
  • Make It Vegetarian: Replace meat with 1 (15-ounce / 425 g) can chickpeas or 1½ cups cooked lentils.
  • Adjust the Heat: For mild flavor, omit cayenne pepper. Add chili flakes or fresh peppers for extra spice.
  • Thicker Stew: Simmer uncovered during the last 10 minutes of cooking to reduce liquid.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth.

Find it online: https://yumntasty.com/african-peanut-stew-recipe/