West African Peanut Stew
Ruth M. Moran
A creamy, spicy, and deeply nourishing vegan stew inspired by West African cuisine, loaded with sweet potatoes, tomatoes, spinach, and natural peanut butter. Perfect for quick weeknight dinners or meal prep, and completely customizable in terms of spice and texture.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree, Main Course
Cuisine African, Vegan
1 (6–8 quart) Dutch oven or large soup pot – for cooking the stew
1 Microplane or box grater – for grating ginger
1 Chef’s knife (8-inch) – for chopping sweet potatoes, onion, and greens
1 Silicone spatula or wooden spoon – for sautéing and stirring
1 Citrus juicer or reamer – for fresh lemon juice extraction
- 1 tablespoon olive oil or 1/3 cup water for oil-free sautéing
- 1 large onion finely diced
- 5 –6 cloves garlic minced
- 2 –3 tablespoons fresh ginger peeled and grated
- 1 tablespoon ground coriander
- 1 –2 fresh chili peppers diced (jalapeño, serrano, habanero, or Scotch bonnet)
- 2 –3 pounds sweet potatoes peeled and chopped into ½-inch cubes
- 1 can 15 oz diced tomatoes, with juices
- 4 cups low-sodium vegetable broth or water or a combination
- ¾ cup natural creamy peanut butter
- 5 oz fresh spinach roughly chopped if using full leaves
- Juice of 2 small lemons
- Sea salt and freshly ground black pepper to taste
Optional Toppings & Serving Suggestions
- Fresh cilantro chopped
- Crushed or whole peanuts
- A dash of hot sauce like sriracha or red pepper flakes
- Cooked grain rice, quinoa, or couscous
Sauté Aromatics for Flavor Depth: In a large heavy-bottomed pot, heat olive oil (or water for oil-free version) over medium heat. Add diced onion and sauté for 2–3 minutes until it begins to soften. Stir in the garlic, ginger, chili peppers, and coriander. Continue cooking for another 2–3 minutes, stirring often, until everything is fragrant and slightly golden.
Simmer the Base Ingredients: Add the sweet potatoes, diced tomatoes (with their juices), and broth or water. Stir everything well to combine. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 15 minutes, or until the sweet potatoes are fork-tender.
Add Creaminess and Greens: Turn off the heat. Stir in the peanut butter until it’s fully melted into the stew, creating a thick, creamy texture. Add the chopped spinach and stir until wilted. Finally, squeeze in the lemon juice to brighten the flavors.
Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot in bowls with a scoop of your favorite grain (like rice or quinoa). Garnish with fresh cilantro, a sprinkle of crushed peanuts, and a dash of hot sauce if desired.
- Spice Level: Traditional West African peanut stew tends to be spicy. Adjust the amount and type of chili peppers to suit your heat preference. Jalapeño is mild, while habanero brings intense heat. No fresh chilies? Add ½–1 tsp cayenne or red pepper flakes.
- Leafy Green Swaps: Feel free to substitute spinach with kale or collard greens. For tougher greens, remove thick stems and chop the leaves finely to ensure tenderness.
- Peanut Butter Alternatives: Allergic to peanuts? Swap with almond butter, cashew butter, sunflower seed butter, or tahini. The flavor will differ slightly but still offer creamy, nutty richness.
- Tomato Options: If you’re out of diced tomatoes, substitute with 6 oz of tomato paste and add extra liquid if needed to balance thickness.
- Potato Variety: Regular potatoes or a mix of white and sweet potatoes also work well. Leave skins on for extra fiber — just scrub thoroughly.
- Storage Tips: Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. The stew thickens as it sits but can be thinned with a splash of broth or water when reheating.