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African Peanut Stew Recipe

African Peanut Stew Recipe features a tantalizing combination of flavors, including bright ginger, nutty peanuts, and curry powder.

African Peanut Stew Recipe

Photo by leshoward

This dish features a tantalizing combination of flavors, including bright ginger, nutty peanuts, and curry powder. Finely chopped jalapenos give this stew a mild background heat.

However, if you are chile-averse, you can always cut down or omit them. This recipe is as good as those at restaurants. We have no doubt that you will enjoy it every time you make it. Make this dish for your family or enjoy it with your friends.

5 from 1 reviews
African Peanut Stew Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • 2 tablespoons of canola oil
  • 3 garlic cloves (minced)
  • 1 large onion (chopped)
  • 1 jalapeno (seeded and finely minced)
  • 2 (or 14 ounces) cans of diced tomatoes with juice
  • 1⁄2 cup of natural-style peanut butter
  • Pepper
  • 1 lb of sweet potato (peeled and cut into 1-inch chunks)
  • 1 cup of frozen green beans
  • 1 lime, juice of
  • Lime wedge (to garnish)
  • 3 cups of cooked chickpeas
  • 1⁄4 cup chopped salted peanuts (to garnish)
  • 8 cups of low sodium vegetable broth
  • 1 to 2 tablespoon of finely minced fresh ginger
  • 1 tablespoon of curry powder
  • 1 tablespoon of tamari soy sauce (to taste)
  • 2 carrots (cut into ½-inch dice)
  • 6 ounces of fresh okra (sliced thinly)
  • 3 cups of kale (finely chopped)
  • 1⁄4 cup of chopped fresh cilantro
Instructions
  1. In the first step, heat the oil in a big, heavy stockpot. Add the garlic, ginger, jalapeno, and onion, and cook over moderate heat, stirring frequently, for about 6 minutes, until the onion is lightly browned. Now, add the curry powder and cook, stirring, for about 2 minutes, until fragrant and lightly toasted. Add the tomatoes and scrap up any bits stuck to the bottom of the pan. Whisk in the peanut butter and broth, season with tamari and pepper to taste, and bring to a boil. Cook over moderately high heat for about 15 minutes and stir frequently.
  2. In the second step, add the carrots, chickpeas, and sweet potatoes, cover partially and cook over moderately low heat for about 20 minutes until the vegetables are just tender. Add the green beans and okra, cover partially and cook for about 10 minutes longer, until all the vegetables are tender. Add the juice of one lime and the kale, and cook for about 10 more minutes. In the last step, transfer to deep bowls and serve hot. Garnish with the lime wedges, chopped peanuts, and cilantro at the table.
 

 

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