September 8, 2015

African Peanut Stew

African Peanut Stew

I’ve been on a brief (and by brief, I mean an entire summer-long) blogging hiatus, and I hope you can find it in your hearts to forgive me. It’s just that… gosh, when you live in Minnesota, summer becomes such a… such a rare novelty, such a tremendous gift after a solid six-and-a-half months of malicious, fear-inspiring, soul-squashing winter, and the feeling of freedom that blew in along with warmer weather and outrageously-sized mosquitoes quite simply made me throw almost all responsibilities out the window.

I really had no choice. I was just a victim here.

But NOW. Now that it is September, I have decided that my summer-frolicking ways must shortly come to an end, and I must face at least some small measure of discipline once again. Which leads to me, sitting here eating a bowl of oatmeal at 8:32pm (that’s another story), about to tell you about this stew, this beautiful, glorious stew that I first stumbled across on Cookie and Kate.

This African Peanut Stew is brimming with robust, peanutty deliciousness and lots of delightful veggies that make for the perfect beginning-of-fall meal.

African Peanut Stew

I made my own adaptions to the original recipe, including upping the peanut butter factor, adding sweet potatoes, substituting kale for spinach (because kale = yuck in this family, no offense to you kale lovers out there), and a few other lil things. If you’re one that loves savory peanut dishes, this stew has your name written all over it.

In the words of Nacho Libre, “It’s fan-TASTIC!”

Hope you enjoy, friends!

Oh, and I pinky-promise that the next time you hear from me won’t be in another four months. Mmkay?

Okay, bye!

African Peanut Stew
Prep time
Cook time
Total time
This African Peanut Stew is loaded with rich, peanut flavor and nutritious vegetables. You can even make it vegetarian by using vegetable stock.
Recipe type: Main Dish
Serves: 8
  • 6 cups chicken stock
  • 3 sweet potatoes, skins left on or peeled, chopped cubes
  • 1 onion, diced
  • 2 T. fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 cup peanut butter
  • 1 6-oz. can tomato paste
  • ½ cup frozen corn (optional)
  • 1 T. Sriracha (can use more or less, based on preference)
  • ½ T. corn starch mixed with 1 T. water
  • 1 bunch spinach, roughly chopped
  • Salt to taste, if using low-sodium chicken stock
  • Cooked quinoa or rice, to serve
  • Chopped peanuts & fresh cilantro for garnish
  1. In a large stock pot, bring the stock to a boil.
  2. Add sweet potatoes, onion, ginger, and garlic. Simmer for 20 minutes.
  3. Stir in peanut butter and tomato paste until completely incorporated.
  4. Add Sriracha and frozen corn (if using) and cook for a few minutes to heat through.
  5. Stir in corn starch/water mixture, continuing to stir until slightly thickened.
  6. Stir in spinach, and any salt, if needed, and turn off heat.
  7. Serve topped with quinoa or rice, as well as chopped peanuts and fresh cilantro.

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