African peanut stew is a weekly staple of mine. It’s right up there with rice stir fry, pasta, and tofu scrambles. This dish is warm, comforting, and still exciting! I don’t think I’ll ever get tired of this stew and I hope you incorporate it into your weekly meal plan whether it be your go-to Meatless Monday dinner or the jump start to a vegan lifestyle change.
The cilantro is optional so if you think cilantro tastes like soap, don’t worry!
I admit that my meals have mostly been consisting of take out lately because, WE MOVED! And I am SO EXCITED about where we live. Guys, I am less than 5 minutes away from VEGAN PIZZA HOUSE. It’s great. I thought I wanted to learn how to make the perfect pizza dough but.. now I feel like I don’t need to. So, if you are eagerly awaiting a pizza recipe, maybe you should just come with me to get the gourmet special. And a taro bubble tea. And maybe a not-chicken donair. And it’s alllllll vegan.
Another thing nearby is vegan PHO! YESSS. One of my good vegan friends didn’t know that vegan pho existed, and it DOES and it’s at a little hole in the wall called Veggie Bowl. I am doing some more “research” on vegan places near me (it’s a lot of hard work) and I kind of want to include a local guide to vegan eats in East Van and possibly other parts of Vancouver because if my vegan friends didn’t know about this, then what else could I discover?! I am getting really giddy about being so close to all my favourite places plus so many new eateries that I’ve never visited. I feel like I’m living in some future ultra-veg-friendly world and it’s a bit surreal to say the least.
Back to the recipe at hand. You know, the food that’s not being brought to your doorstep.
This recipe calls for some of my favourite most comforting ingredients. Especially this one: peanut butter. Peanut butter is one of those ingredients that I firmly believe makes everything better. It’s something that most of us grew up on- good old PB&J, or if you were anti-jelly like I was, peanut butter on graham crackers. Now, I add it to my oatmeal, to smoothies, to stir fry sauces, and I am completely convinced that peanut butter cures hiccups better than getting the crap scared out of you. Yeah, that’s right. Next time you get the hiccups, eat a spoonful of peanut butter. Report back to tell me that I’m right. We need to fund this research, I swear.
So you’re going to see this ingredient list and be a little bit taken aback if you haven’t experienced peanut butter in savory dishes. Just trust me on this one.
Looking at these pictures, I am so so happy I have leftovers in the fridge.
African Peanut Stew
- 1 medium sweet potato/yam (the orange kind)
- 1 medium yellow onion
- 2 medium tomatoes
- 1 thumb of ginger
- 2 cloves garlic
- 1 T cumin seeds
- 1 t chilli powder
- 2 T vegetable bouillon- I used Better Than Bouillon Vegetable Base
- 1/2 c chunky peanut butter
- 3-4 leaves of lacinato kale (regular kale or collard works too)
- sriracha, chopped peanuts, and cilantro (for topping)
- Stab your sweet potato a few times and toss it in the microwave for 10 minutes, turning it halfway.
- Meanwhile, chop up you onion, tomatoes, and garlic. Toss it in a large pan with walls (or a big pot works too) over medium-high heat. If you want to cook with oil, then use a tablespoon. If you don’t then add 1/4 cup water.
- Peel and grate your ginger (my mom wants you to know that you can do this with a spoon) and toss that in. Now, attempt to chop up your cumin seeds a little (or just smush them up in your hands) and add those along with the chili powder.
- When your sweet potato is cooked, cut it in half and scoop out the flesh and throw that in the pot too. Mush it up and mix it around with everything. It should smell delicious by now.
- Now add the peanut butter, 2 T vegetable bouillon, and enough water to cover this mixture. If you want a thicker stew then feel free to use less water.
- Let it come to a simmer for a minute or two. Chop up your kale into bite size pieces in the meantime.
- Turn off the heat. Using an immersion blender, blend it together about halfway, it’s nice when there’s still larger pieces! If you don’t have an immersion blender, get one! (I use this pink Kitchenaid one and it’s easily my favourite tool in the kitchen. I even use it for banana ice cream, guacamole, and alllll the soups and chowders.)
- Mix in the kale and let it sit there for a minute or so to wilt it.
- Top with peanuts, sriracha (if you like it hot!), and cilantro. Serve on its own or over rice!
Personally, I am looking forward to eating this all weekend. I hope you are too!
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