I have probably already told you a millions of times, how much I love anything with peanuts in it. So no wonder I always end up making recipes with peanut butter, or peanut sauce. Like this delicious and nutritious African peanut stew. Comfort food at its best!
Estimated reading time: 4 minutes
🥘 Main ingredients
- sweet potatoes
- spinach leaves
- vegetable stock
- peanut butter
- olive oil, or other vegetable oil
- fresh ginger
- ground cumin
- ground coriander
- chilli paste
- chives, or coriander
This recipe came to life using the left overs from my sweet potato dahl dish. I always use my leftovers, and I always try to make them slightly different by adding some different ingredients, and sometimes it just works magic, and it deserves a place on its own. This is exactly what happened with this peanut stew, which definitely deserves a separate mentioning.
So there we go, we have all the goodness from the sweet potato, and the lentils. But this time topped up with the richness of peanuts.
This dish can be completely adjusted to your own liking. In this recipe I kept it minimalist just so to stay closer to the West African feel of the dish. But having said that, Brown lentils are not African, I should have used black eyed peas instead, but those are hard to find in my area.
For me peanuts and sweet potato is a mix made in heaven. And they are both ingredients often used in some of the West African cuisine.
But if you just want a delicious meal, without any constrains, try to add some of these ingredients;
- green peas, or green beans
- tomato or tomato paste
- regular potato
- the lentils can be replaced by kidney beans, chickpeas, or black eyed peas.
🥗 How to serve this peanut stew?
This West African stew can be enjoyed with just chapati's or rustic bread, use it as a topping or serve on the side. Great lunch on its own. Or add some rice to the stew to make it a large meal. This way it can be enjoyed as a main dinner meal.
If you haven't tried making your own chapati's yet, check out my 'love for bread' page. There you will find a very easy, quick and delicious chapati recipe.
🥂 Wine pairing...
This dish is sweet, creamy (because of the peanut) and very lightly spiced. So I would try to pair it with an aromatic white.
Think of an Alsatian pinot gris (not the dry Italian pinot gris), or a gewurztraminer. But what might work very nicely as well is an off-dry vouvrey, either still or sparkling.
If you really want to take your pairing a step further, why not try an oloroso sherry. 😉
I hope you will enjoy this peanut stew as much as I do. Please add @haricoco1 to your instagram post. Or comment down below...
- 2 sweet potatoes peeled and diced
- 1 onion chopped
- 85 g ⅜ cup spinach leaves
- 400 g lentils 1 cup, can or pre-boiled dried
- 500 ml (2 cups) vegetable stock
- 200 grams (1 cup) cup rice
- 3 tablespoon peanut butter
- 2 tablespoon olive oil or other vegetable oil
- 1 teaspoon fresh turmeric finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1 tablespoon garlic finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli paste
- handful of chives, or coriander chopped
- Heat the olive oil in a pan, and saute the onion with a pinch of salt for 3 - 4 minutes
- Add the ginger, garlic and turmeric, and stir for another 2 minutes.
- Stir in the spices (cumin, coriander and chilli paste).
- After 1 minute add the sweet potato and stir well, so the sweet potato is well covered with all the spices.
- Add the vegetable stock, bring to the boil, and let it simmer (covered) for approx. 15 / 20 minutes until the sweet potato is cooked.
- Meanwhile boil the rice according package and keep aside.
- Add the lentils and the 2 tablespoon of peanut butter to the sweet potato stew, stir and simmer for another 5 minutes.
- Stir in the spinach leaves.
- And season to taste with salt, pepper.
- Top with some chopped chives, or coriander
- Serve with rice, and chapati's