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bowl of West African peanut stew Domoda sprinkled with peanuts

African Peanut Stew - US Cups

Robyn
Taking inspiration from West African peanut stew (or ground nut stew) made from peanutpaste and tomatoes; this thick, creamy and comforting stew is also made withsweet pumpkin and spinach and makes a delicious vegan dinner.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Course dinner
Cuisine African
Servings 4 people
Calories 241 kcal

Ingredients
  

  • ½ tablespoon olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 1 inch fresh ginger grated
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper optional, especially if being served to younger family members
  • 14 oz tin/can diced tomatoes
  • 9 oz pumpkin peeled and cut into 2cm /.8 inch cubes
  • ⅓ c peanut butter see notes
  • 2 c water
  • 4 c baby spinach
  • Peanuts, habanero chilli, optional, for serving
  • cooked rice, boiled potatoes or bread to serve

Instructions
 

  • Fry the onion in the olive oil over medium heat for 5 minutes until soft.
  • Add the garlic and fresh ginger, if using, and cook for another couple of minutes.
  • Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger, and then add the tomatoes, pumpkin and peanut butter and water and simmer 15-20 minutes until the pumpkin is tender.
  • Turn off the heat and blend until smooth with a hand blender.
  • Return to the heat, add the spinach and cook for another couple of minutes until the spinach has wilted.
  • Serve topped with fresh sliced chilli, or roughly chopped peanuts (if giving to over 5's).
  • If you want to make it ahead, it will keep in the fridge up to 3 days.

Notes

Peanut butter – this is used in place of the traditional peanut paste. Use a no added sugar peanut butter.
Pumpkin – any orange pumpkin or even butternut squash would work in this recipe. If you are a fan of sweet potato then you can use sweet potato instead.
Spinach – you can use English spinach (as I have used here) or baby spinach which I often use – it’s a great way of using up bagged spinach. Use collard greens or kale, instead of baby spinach. If you want to use frozen spinach instead of fresh spinach, add after the stew has been blended, and heat through.
Ginger - Or substitute with ¼ teaspoon ground ginger
Spices – cumin, coriander and some form of heat. If you are wanting a spicy peanut stew then add some habanero or scotch bonnet peppers.
Make it more of a peanut soup consistency: Use 3 c | 750ml water

Nutrition

Calories: 241kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 3gSodium: 300mgPotassium: 1028mgFiber: 6gSugar: 10gVitamin A: 10745IUVitamin C: 33mgCalcium: 136mgIron: 4mg
Keyword Gambian stew, healthy vegan dinner, peanut butter soup, peanut stew

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