March 1. I like the sound of it. The bulk of winter is firmly behind us, Spring is a coming. And then panic sets it, the “months of comfort food” panic. The Dang that mac and cheese was good panic, the Valentine’s Day means I get to eat chocolate all month panic. Tell me I am not alone here! Don’t worry guys, I got you though. I mean really. This West African Peanut Stew is flavorful, filling, healthy and has some of that heat that I can’t seem to live without – talk about a quadruple threat! Also it is National Peanut Butter Lovers day which means it is practically our duty to make and eat all sorts of Peanut Buttery deliciousness!
We love peanut butter in this house, peanut butter on a spoon is frequently our snack of choice, but I had not thought of having it in a soup/stew before and am so glad I made this delicious discovery at a friends house. The original recipe for this West African Peanut Stew from the Oh She Glows cookbook calls for 1 1/2 tsp chilli powder and ¼ tsp cayenne, but my desi kitchen only had the red chilli powder equivalent of cayenne so I made some adjustments to round out the flavor since grocery store chilli powder is a mix of spices.
West African Peanut Stew
Adapted from Oh She Glows
- 2 tsp Olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red or green bell pepper, diced
- A jalapeno, diced
- 1 medium sweet potato, peeled and chopped into I/2 inch pieces
- 28 ounce can diced tomatoes, with their juices
- 4 cups vegetable broth (I used a 900ml carton and added water to make 4 cups)
- 1/3 cup + 1tbsp of peanut butter
- 1/2-1 tsp red chili powder ( start with 1/2 if you’re not sure!)
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/2 tsp dried oregano
- 1 x 15 ounce can chickpeas, drained and rinsed
- 2 handfuls of baby spinach or destemmed torn kale leaves
- fresh cilantro, quartered limes and chopped roasted peanuts, for serving
1.) Put the olive oil in a medium pot on medium heat until the oil is hot
2.) Add the garlic and onions, saute until the onion has softened
3.) Now in go the bell pepper, jalapeno, sweet potato and the can of tomatoes (with juices). Bring the mix to a boil and simmer for five minutes
4.) Whisk peanut butter and about a cup of the broth to loosen the peanut butter until it is nice and smooth. Stir it into the vegetables along with the remaining broth, chilli powder, cumin powder, coriander powder, dried oregano and drained chickpeas. If you are using a reduced sodium broth then season with salt and pepper now. If not then adjust at the end.
5. Simmer for 10-15 minutes or until the sweet potatoes are done
6.) Adjust seasoning and stir in the spinach, it will wilt almost instantly.
7.) Serve in bowls, garnished with crushed peanuts, chopped cilantro and a squeeze of lime with some crusty bread on the side.
This stew is one of our all time favourites! Hope you try it and love it as much as we do!