Forktionary

African Peanut And Squash Stew Recipe

A vibrant and flavorful vegan African Peanut & Squash Stew, bursting with protein and exotic spices! This hearty, satisfying stew is perfect for a cozy weeknight dinner or a special occasion. Easy to make with simple ingredients, it's guaranteed to become a family favorite. Enjoy the rich peanut sauce, tender squash, and delightful black-eyed peas!

Prep Time 20 mins
Cook Time 55 mins
Calories 253.7 kcal
Protein 18g
Rating 4.9 (7 Reviews)
African Peanut And Squash Stew 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for African Peanut And Squash Stew

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-2 small hot chili peppers, finely chopped (adjust to your spice preference)
  • 1 inch fresh ginger, grated
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1.5 lbs butternut squash, peeled, seeded, and cubed
  • Up to 2 cups water (as an alternative to vegetable broth)
  • 1/2 cup natural style creamy peanut butter
  • Salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1/2 cup unsalted dry roasted peanuts (or salted peanuts), plus extra for garnish (optional)
  • 2 cups vegetable broth (optional, if not using water)
  • Fresh cilantro, for garnish (optional)

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How to Make African Peanut And Squash Stew

  1. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add 1 medium onion, chopped, cover, and cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in 2 cloves garlic, minced; 1-2 small chiles, finely chopped (adjust to your spice preference); 1 inch ginger, grated; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; and 1 teaspoon ground cumin. Cook for 1 minute more.
  4. Add 1.5 lbs butternut squash, peeled, seeded, and cubed, and stir to coat with the spices.
  5. Add 1 cup of vegetable broth (or water) and season with salt and pepper to taste.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  7. In a small bowl, whisk together 1/2 cup creamy peanut butter and 1 cup of vegetable broth (or water) until completely smooth.
  8. Stir the peanut butter mixture into the stew. Cover and simmer for another 20 minutes, or until the squash is tender.
  9. Add 1 (15-ounce) can black-eyed peas, rinsed and drained, and 1/2 cup roasted peanuts (or salted peanuts), and simmer for 5-10 minutes until heated through.
  10. Taste and adjust seasonings as needed before serving. Garnish with fresh cilantro or chopped peanuts, if desired.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

23g

Fat

11g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Beans Fruit African Kid Friendly Vegetarian Winter Nuts Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something