West African Vegan Groundnut Stew | TasteToronto
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West African Vegan Groundnut Stew

25 mins Prep Time

1 hours 0 mins Cook Time

Ingredients

  • 1 tablespoon neutral oil

  • 1 large sweet potato, peeled and diced (approximately 2 - 2 ½ lbs)

  • 1 can white kidney beans (or other beans like chickpeas)

  • 1 medium onion, finely diced

  • 4 cloves garlic, minced

  • 2 cups water 

  • 1 vegetable bouillon cube

  • 2 tablespoons tomato paste 

  • 1 large tomato 

  • 1 habanero pepper (or scotch bonnet)

  • 1 cup crushed tomatoes

  • 1-1 ½ teaspoons salt, to taste

  • Freshly ground black pepper

  • 1 ½ teaspoons curry powder

  • 1 teaspoon smoked paprika 

  • 1 teaspoon thyme 

  • 1 teaspoon basil 

  • 1 teaspoon oregano 

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder 

  • 1/2 teaspoon cayenne

  • 1/2 cup natural unsweetened peanut butter

  • 1 small bunch of kale, de-stemmed and chopped (~2-3 cups)

  • Parsley, for garnish

  • Rice, to serve

Directions

West African Vegan Groundnut Stew

12 Steps

  • Step 1

    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. 

  • Step 2

    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.

  • Step 3

    Add salt, ground black pepper, curry powder, smoked paprika, cayenne, thyme, bouillon cube, oregano, basil, garlic powder and onion powder. Mix thoroughly.

  • Step 4

    Add tomato paste to onion, garlic and spice mixture, let cook out for about 5 minutes, stirring occasionally. 

  • Step 5

    While tomato paste cooks, blend fresh tomato and habanero in blender.

  • Step 6

    Pour tomato and pepper mix into pot with tomato paste, onions and garlic. Add crushed tomatoes to pot and stir to combine. 

  • Step 7

    Cook down and simmer uncovered until thickened slightly, about 10-15 minutes, then add peanut butter and water mixture to pot.

  • Step 8

    Add diced sweet potatoes, reduce heat and cover, simmer for 10-15 minutes until sweet potatoes are tender. 

  • Step 9

    Add white beans and simmer for an additional 5 minutes. 

  • Step 10

    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. 

  • Step 11

    Add the chopped kale and cook until just tender, 2-3 minutes.

  • Step 12

    Serve topped with parsley or another fresh herb for garnish and rice.

Ingredients

  • 1 tablespoon neutral oil

  • 1 large sweet potato, peeled and diced (approximately 2 - 2 ½ lbs)

  • 1 can white kidney beans (or other beans like chickpeas)

  • 1 medium onion, finely diced

  • 4 cloves garlic, minced

  • 2 cups water 

  • 1 vegetable bouillon cube

  • 2 tablespoons tomato paste 

  • 1 large tomato 

  • 1 habanero pepper (or scotch bonnet)

  • 1 cup crushed tomatoes

  • 1-1 ½ teaspoons salt, to taste

  • Freshly ground black pepper

  • 1 ½ teaspoons curry powder

  • 1 teaspoon smoked paprika 

  • 1 teaspoon thyme 

  • 1 teaspoon basil 

  • 1 teaspoon oregano 

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder 

  • 1/2 teaspoon cayenne

  • 1/2 cup natural unsweetened peanut butter

  • 1 small bunch of kale, de-stemmed and chopped (~2-3 cups)

  • Parsley, for garnish

  • Rice, to serve

Tags:

Cooking At Home

Toronto Recipes

West African Vegan Groundnut Stew