West African Vegan Groundnut Stew 12 Steps
In a small pot add peanut butter and two cups of water, mix over medium heat until a pale light brown smooth paste forms. Set aside.
Heat the oil in a separate large stock pot over medium heat. When hot add the onion and garlic, cook until softened, about 5 minutes.
Add salt, ground black pepper, curry powder, smoked paprika, cayenne, thyme, bouillon cube, oregano, basil, garlic powder and onion powder. Mix thoroughly.
Add tomato paste to onion, garlic and spice mixture, let cook out for about 5 minutes, stirring occasionally.
While tomato paste cooks, blend fresh tomato and habanero in blender.
Pour tomato and pepper mix into pot with tomato paste, onions and garlic. Add crushed tomatoes to pot and stir to combine.
Cook down and simmer uncovered until thickened slightly, about 10-15 minutes, then add peanut butter and water mixture to pot.
Add diced sweet potatoes, reduce heat and cover, simmer for 10-15 minutes until sweet potatoes are tender.
Add white beans and simmer for an additional 5 minutes.
If stew is getting too thick add more water to thin it out and adjust seasoning. If stew is too thin, simmer uncovered to reduce water.
Add the chopped kale and cook until just tender, 2-3 minutes.
Serve topped with parsley or another fresh herb for garnish and rice.