West African peanut stew — also known as Ghanian groundnut stew, nkatenkwan, or maafe — is hearty, delicious, and packed with protein.
Tips: Be creative with your ingredients, garnishes, and the sides you serve it over (pictured here served over black japonica rice; see the recipe for other suggestions). You can make this dish the day before or the morning of — a night (or an afternoon) in the fridge gives the flavors a chance to meld. 

West African Peanut Stew

West African Peanut Stew
 
One dish, so many twists: Be creative with your ingredients, garnishes, and the side dish you serve it over!
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Ingredients
  • 1 tablespoon of peanut oil or grape seed oil
  • 3 cups chopped onion
  • ½ cup chopped celery
  • 5 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 1 teaspoon salt (plus more to taste)
  • Black pepper
  • 3 cups vegetable broth
  • 1 14-ounce can diced tomatoes (with juices)
  • 1 cup full-fat coconut milk
  • ½ cup tomato paste
  • ½ cup natural peanut butter (no sugar added)
  • Hot sauce (optional; if you're worried about adding too much heat, omit during cooking and use as a garnish instead)
  • 6 cups chopped sweet potatoes or yams (cut them into bite-sized cubes)
  • 4 packed cups of coarsely chopped kale
  • Possible garnishes (choose your favorites): hot sauce, diced green onions, chopped cilantro, chopped peanuts, sliced tropical fruit, shredded lettuce, shredded coconut, fresh parsley
Instructions
  1. Heat oil in a deep saute pan or a large pot. Add chopped onions and saute for five minutes, stirring once or twice so the onions don't stick.
  2. Add the celery, garlic, ginger, one teaspoon of salt, and black pepper (to taste) and cook for another minute or two, stirring to make sure the garlic doesn't burn
  3. Add the vegetable broth, diced tomatoes with their juices, coconut milk, tomato paste, peanut butter, and hot sauce (to taste), if using. Use a wooden spoon to gently break up the peanut butter and stir it into the mixture.
  4. Add the sweet potatoes, stir everything together, cover, and simmer for 30 minutes or until potatoes are tender.
  5. Mix in the kale and cook for 10 minutes more. Season with additional salt and pepper to taste.
  6. Serve alone as a stew, or over couscous, quinoa, millet, farro, or white, black, or wild rice. Top with your favorite garnishes.

 

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