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
One dish, so many twists: Be creative with your ingredients, garnishes, and the side dish you serve it over!
Author: APB: Eats
- 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
- 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.
- 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
- 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.
- Add the sweet potatoes, stir everything together, cover, and simmer for 30 minutes or until potatoes are tender.
- Mix in the kale and cook for 10 minutes more. Season with additional salt and pepper to taste.
- Serve alone as a stew, or over couscous, quinoa, millet, farro, or white, black, or wild rice. Top with your favorite garnishes.