African Peanut Sweet Potato Stew is a creamy combination of spicy, sweet, and salty flavors with cinnamon, cumin, ginger, and peanut butter.
Peanuts and sweet potatoes are classic and filling ingredients frequently combined in delicious West African meals, just like our Baked African Sweet Potato Chicken. Adding them into a delicious Soup Recipe makes a wonderfully warming and comforting meal.
It’s hard to think of anything more hearty and soothing to enjoy on a cold night than a bowl of stew. This soul-soothing African Peanut Stew is sure to hit the spot with its combination of peanut butter, sweet potatoes, garbanzo beans, and spices. It’s a meatless, one-pot meal that everyone is sure to love!
If you’ve never tried a recipe that uses sweet potatoes and peanut butter, then you are in for a delight. The surprising pairing of the naturally sweet and salty flavors makes an unbelievably tasty and comforting dish.
Thanks to the garbanzo beans and potatoes, not only does this stew have an awesome flavor, but it’s also wonderfully satisfying. You don’t have to worry about making a bunch of extra side dishes to fill you up. However, if you’re serving a big group and want to stretch the recipe, you can serve the stew over bowls of rice. Any cooked rice, including Brown Rice, black rice, or Wild Rice would taste fantastic with one-pot African Peanut Stew.
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KEY INGREDIENTS IN AFRICAN PEANUT SWEET POTATO STEW
- Peanut butter: The peanut butter easily melts into the broth to add rich peanut flavor to the entire dish. We use chunky peanut butter to add extra texture to the recipe ingredients. However, if you don’t have crunchy, you can also use creamy peanut butter.
- Sweet potatoes: Sweet potatoes make a flavorful and filling base for the rest of the recipe ingredients. They easily cook to a nice tender texture and soak up the flavors around them while still keeping their own unique profile.
- Garbanzo beans: Garbanzo beans, or chickpeas, are great to use in this recipe as a source of protein. This is a meatless stew, so it’s important to include the garbanzo beans to make sure it’s still filling and packed with important nutrients and protein.
- Spices: All the ingredients are given an authentic flavor with a few delicious spices. Ginger, cumin, cinnamon, and paprika all come together to make a perfectly seasoned and slightly spicy dish.
COOKING TIPS FOR AFRICAN PEANUT SWEET POTATO STEW
- Combine: Start by scrubbing and cubing the sweet potatoes so that they’re ready for the recipe. Add the vegetable broth, diced tomatoes, crunchy peanut butter, minced garlic cloves, ginger, cumin, salt, cinnamon, paprika, sweet potato cubes, and garbanzo beans to a large pot or dutch oven.
- Cook: Stir together the broth mixture, and turn the stovetop to medium heat. Once the stew is boiling, turn the stove to medium-low and continue simmering for 30 minutes. After 30 minutes add in the fresh bunch kale, and continue simmering for another 30 minutes until the stew is thickened.
- Finish: Add in the fresh cilantro, stir, and heat for 1 minute. Then ladle the stew into bowls and top with additional cilantro and peanuts to serve.
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FREQUENTLY ASKED QUESTIONS
You can chop up some extra vegetables to add to the stew, like collard greens, carrots, and zucchini. For some peppers, slice bell peppers or jalapeno peppers into 1-inch strips and stir them into the One-Pot African Peanut Stew.
If you don’t care about keeping the recipe vegetarian, you can add in cooked meat at the same time you add the kale. Slice cooked chicken, turkey, or pork into 1-inch pieces and mix them into the dish.
For some rich, creamy, coconut flavor, you can mix a cup of creamy coconut milk or coconut cream with the broth.
There are lots of ways you can experiment with the flavors in this recipe. Try adding spices like red chili flakes, chili powder, onion powder, ground coriander, nutmeg, and parsley. You could also add sauces like hot sauce or adobo sauce. For a slight citrus flavor squeeze lime juice out of lime wedges over the top of each bowl.
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HOW TO STORE AFRICAN PEANUT SWEET POTATO STEW
- Serve: Don’t leave Sweet Potato Peanut Stew at room temperature for more than 2 hours. If you’re hoping to keep the dish out during a potluck or another occasion and want to keep it out longer, you can transfer the stew to a crockpot and keep it simmering over low heat.
- Store: Let the stew cool before you transfer it to an airtight container to store in the fridge for 3-4 days.
- Freeze: You can also carefully seal and freeze the dish for 6 months.
- 3 cups vegetable broth
- 28 ounces diced tomatoes , undrained
- 2/3 cup chunky peanut butter
- 4 garlic cloves , halved
- 1 tablespoon ginger , minced
- 1 tablespoon ground cumin
- 2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 3 pounds sweet potatoes , peeled and cut into 1 inch cubes
- 15 ounces garbanzo beans , rinsed and drained
- 8 cups kale , removed from stems and chopped
- 1 bunch cilantro , chopped
- 1/2 cup salted peanuts , chopped
- To a large pot add the broth, diced tomatoes, peanut butter, garlic, ginger, cumin, salt, cinnamon, paprika, sweet potatoes, and garbanzo beans and bring to a boil.
- Simmer for 30 minutes on medium-low then add in the kale and simmer for an additional 30 minutes until thickened.
- Stir in half the cilantro and let heat through for 1 minute.
- Serve topped with additional cilantro and chopped peanuts.