African Peanut Stew Recipe

Name: African Peanut Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Canola Oil; 1 large onion; 4 cloves garlic; 1 inch fresh ginger; 1 jalapeño pepper; 2 tablespoons curry powder; 28 ounces canned crushed tomatoes; 4 cups vegetable broth; 1 cup creamy peanut butter; 2 tablespoons tamari; 1/2 teaspoon black pepper; 2 large sweet potatoes; 2 large carrots; 1 (15 ounce) can chickpeas; 1 cup fresh okra; 1 cup fresh green beans; 5 ounces fresh kale; juice of 1 lime; fresh cilantro, for garnish; lime wedges, for garnish; chopped peanuts, for garnish; 2 tablespoons olive oil

This hearty and flavorful African Peanut Stew recipe is a labor of love, inspired by a Rochester, NY restaurant! Years in the making, this recipe delivers a rich, nutty stew perfect for a cozy night in. Serve with crusty bread for dipping or add brown rice directly to the stew for extra heartiness. Get ready for a taste of Rochester!

Prep Time 20 mins

Cook Time 90 mins

Calories 307.8 kcal

Protein 22g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for African Peanut Stew

Canola Oil
1 large onion
4 cloves garlic
1 inch fresh ginger
1 jalapeño pepper
2 tablespoons curry powder
28 ounces canned crushed tomatoes
4 cups vegetable broth
1 cup creamy peanut butter
2 tablespoons tamari
1/2 teaspoon black pepper
2 large sweet potatoes
2 large carrots
1 (15 ounce) can chickpeas
1 cup fresh okra
1 cup fresh green beans
5 ounces fresh kale
juice of 1 lime
fresh cilantro, for garnish
lime wedges, for garnish
chopped peanuts, for garnish
2 tablespoons olive oil

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How to Make African Peanut Stew

Heat 2 tablespoons of olive oil in a large, heavy-bottomed stockpot over medium heat.
Add 1 large onion (chopped), 4 cloves garlic (minced), 1 jalapeño pepper (minced), and 1 inch ginger (grated). Cook, stirring frequently, until the onion is softened and lightly browned (about 6 minutes).
Stir in 2 tablespoons curry powder and cook for 2 minutes, until fragrant.
Add 28 ounces canned crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pot.
Whisk in 4 cups vegetable broth, 1 cup creamy peanut butter, 1/2 teaspoon black pepper, and 2 tablespoons tamari (or soy sauce). Bring to a boil.
Reduce heat to medium-high and simmer for 15 minutes, stirring occasionally.
Add 2 large sweet potatoes (cubed), 2 large carrots (chopped), and 1 (15-ounce) can chickpeas (drained and rinsed). Partially cover and simmer until the vegetables are tender (about 20 minutes).
Add 1 cup okra (sliced), 1 cup green beans (trimmed and halved), partially cover, and cook until tender (about 10 minutes).
Stir in 5 ounces fresh kale (chopped) and the juice of 1 lime. Cook for another 10 minutes.
Taste and adjust seasoning as needed.
Serve hot in bowls, garnished with fresh cilantro, lime wedges, and chopped peanuts.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

27g

Fat

10g

Carbs

13g

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

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beans Vegetables African Easy Vegan Vegetarian Stews Dietary Chick Peas Garbanzos 3 Steps Or Less 4 Hours Or Less