Go Back Email Link
–+ servings
overhead shot of african peanut stew recipe in a skillet on a linen napkin
Print Recipe
5 from 1 vote

One Pot African Peanut Stew

This amazing One Pot African Peanut Stew is simple to make with many pantry staples you probably already have. Loaded with nutrition-packed sweet potatoes, black beans and a medley of other vegetables, you're sure to revisit this one time and time again.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: African
Servings: 4 servings
Author: Deborah

Ingredients

  • 1 tablespoon olive oil extra virgin or for an oil-free version use ½ cup of vegetable broth to cook your veggies and spices in
  • 1 medium onion finely chopped
  • 4 cloves garlic use less if you prefer
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 tablespoon African Smoke (optional but makes the dish; buy from Amazon or Trader Joes)
  • 1 tablespoon fresh ginger finely minced
  • 1 medium jalepeno pepper seeded and finely chopped; if you prefer a little heat, leave seeds in
  • 1 15- oz can crushed tomatoes
  • ½ cup peanut butter creamy or crunchy
  • 2 cups vegetable broth add more for thinner stew
  • 1 medium sweet potato peeled and diced
  • 1 15 oz can black beans
  • 1 ½ cups frozen peas
  • 2 tablespoon fresh lemon juice
  • 1 handful raw spinach rinsed and drained
  • sea salt & pepper to taste

Instructions

  • Heat olive oil in large skillet, Dutch oven or Wok on medium heat. Add garlic and onion and cook until onion is translucent, 5-10 minutes.
  • Add your spices and ginger and stir until well-combined. Add jalepeno and cook for another 3-5 minutes until soft.
  • Before adding tomatoes to your skillet, blend in food processor or blender for only a few seconds leaving some of the tomato chuncks. Add to skillet and combine well. Add the peanut butter and stir until mixture is well-blended.
  • Stir in broth and sweet potatoes and mix thoroughly. Cover and simmer for about 10 minutes, or until sweet potatoes are fork-tender. Do not over cook sweet potatoes.
  • Add black beans and peas and heat thoroughly. Turn off skillet but leave on stove. Add spinach and stir until leaves are just-wilted. Season with salt and pepper to taste and top with your favorite toppings, including peanuts, avocados, cherry tomatoes and chopped scallions.

Notes

**Cast iron skillets cook hotter than other pots and pans. That's why the recipe is done so fast. Just be careful not to over-cook or burn the stew.
**For a thinner stew, add more vegetable broth or water.
**Nutritional facts reflect the use of olive oil in the recipe, not vegetable broth