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Hearty African Peanut Stew for Cozy Nights In

Hearty African Peanut Stew, filled with sweet potatoes and spinach, offers comforting flavors perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: African
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 can Tomato Sauce a can of plain diced tomatoes works in a pinch.
  • 1 cup Creamy Peanut Butter (Natural, No-Stir) can swap for almond or cashew butter.
For the Spices
  • 1 teaspoon Smoked Paprika feel free to use regular paprika.
  • 1 teaspoon Ground Coriander ground cumin can replace it.
  • 1 teaspoon Kosher Salt adjust to taste.
  • 1 teaspoon Black Pepper adjust to taste.
  • 1/4 teaspoon Cayenne Pepper optional for added heat.
For the Cooking Oil
  • 2 tablespoons Neutral Flavor Cooking Oil consider avocado, vegetable, or olive oil.
For the Protein
  • 1 pound Boneless Pork, Chicken, Turkey, or Beef Stew Meat optional for meat lovers; use chickpeas or lentils for vegetarian.
For the Broth
  • 4 cups Broth or Stock vegetable or chicken based on dietary preferences.
For the Vegetables
  • 1 cup Chopped Onion sauté to golden perfection.
  • 2 medium Sweet Potatoes add natural sweetness and heartiness.
  • 4 cups Spinach (or Kale) fresh is best, frozen works in a pinch.
  • 2 medium Carrots chop into bite-sized pieces.
For the Aromatics
  • 3 cloves Minced Garlic use fresh for optimum taste.
  • 1 tablespoon Fresh Ginger ground ginger can be a substitute.

Equipment

  • blender
  • Large pot
  • Instant Pot
  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. In a blender, combine the tomato sauce and creamy peanut butter until smooth.
  2. In a large pot, heat a couple of tablespoons of your chosen neutral cooking oil over medium heat. Add minced garlic and fresh ginger, sauté for about 2-3 minutes until aromatic and golden.
  3. Stir in the chopped onion, followed by diced sweet potatoes and carrots, allowing them to sauté with the aromatics for another 5 minutes.
  4. Pour in your broth, then add the blended tomato-peanut sauce mixture. Stir everything together thoroughly.
  5. Cover your pot and bring the mixture to a gentle simmer over medium-low heat. Let it cook for 40-60 minutes, stirring occasionally, until the sweet potatoes are tender.
  6. If using an Instant Pot, first set the device to the sauté function, follow the sautéing steps, then pressure cook on high for about 10 minutes.
  7. For a slow cooker method, add all sautéed ingredients and rest directly into the cooker. Set to low for 4.5-5 hours or high for about 3 hours.
  8. Once cooked, taste and adjust seasonings. Serve hot, ladling into bowls and topping each with crushed peanuts and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This recipe is easy to customize with different vegetables or proteins based on your preference. Consider meal prepping ahead for convenience.

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