Ground-Nut Stew (West African Peanut Stew)
As a child, this was always my birthday meal request — which says a lot about how delicious it is. Ground-nut stew originates from West Africa and is a rich, hearty dish made with sweet potato, carrot, tomato, and peanut. I thought of it while I was harvesting sweet potatoes last week. Traditionally, it’s served with fufu made from cassava, but I grew up enjoying it with rice. If you’d like to try it with fufu, I recommend visiting an international or African market and picking up a fufu mix!
For protein, I recommend chicken or tofu, though turkey — or even keeping it simple and vegetarian — works beautifully too.
~Carolyn
Ground-Nut Stew (West African Peanut Stew)
Ingredients:
2 tablespoons oil (coconut or vegetable)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 bell pepper
1 teaspoon cumin
1 teaspoon paprika (optional: add a pinch of cayenne for heat)
2 medium sweet potatoes, peeled and cubed
2 carrots, sliced
4 tomatoes, diced
4 cups vegetable or chicken broth
½ cup natural peanut butter
Salt to taste
Fresh cilantro or scallions, for garnish
Directions:
Heat oil in a large pot over medium heat. Add onion and bell pepper and cook until soft and translucent, about 5 minutes.
Stir in garlic, ginger, cumin, and paprika; cook for another minute until fragrant.
Add sweet potatoes, carrots, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
Ladle about 1 cup of the hot broth into a bowl and whisk in the peanut butter until smooth, then return the mixture to the pot. Stir well and simmer for another 5–10 minutes.
Add your protein if using, and season with salt to taste.
Serve warm over rice or fufu. Garnish with cilantro or scallions.