West African Peanut Stew

I ran across this stew when Cotter Crunch posted hers … and it immediately struck me as something I just HAD to try! I pinned it on my “Recipes I Want to Try” board and vowed to make it sometime soon. Well, then last month I did an event where I served soups and sandwiches. I thought this one would be a big hit … it has sooo many wonderful flavors in it and I had a bunch of kale in my fridge too, so I decided it was time.

I googled it and was surprised to see how many variations of this stew there were. I never knew such a thing existed and here it is all over the blogosphere! I decided to make my own vegetarian version (in case there were vegetarians at the event … I needed something for them).

First of all, I have to say, I’m not a big fan of sweet potatoes, so I was a little worried that I wouldn’t like this stew. But there were enough other things that I seriously love in there (like fresh ginger and peanut butter and kale), so I figured it would all balance out. But I have to tell you, this stew blew away all of my expectations. The flavors together are absolutely fabulous … and even for a sweet potato hater, the sweet potato is absolutely perfect with the rest of the ingredients.

It was so good, I ate it for breakfast. And lunch. And the next day again for breakfast. I know, it’s not your typical breakfast food, but it’s so heavenly, I just couldn’t help myself.

You can serve this stew over quinoa or rice if you like, or just eat it straight up out of the pot. I like to sprinkle mine with chopped peanuts  for a little crunch factor and cilantro (because, oh man, cilantro).

West African Peanut Stew

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: lots!

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Ingredients

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• 1 Tablespoon olive oil
• 1 large onion, peeled & chopped
• 4 – 6 cloves garlic, peeled & chopped
• 3 inches fresh ginger, peeled & chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 2 quarts vegetable or chicken broth
• 4 Tablespoons tomato powder (or 1 small can of tomato paste)
• 1 heaping cup chopped garden tomatoes (or canned)
• 1/2 cup peanut butter
• 3 sweet potatoes (about 2.5 lb.), peeled & chopped into 1/4 – 1/2 inch pieces
• 1 – 3 habanero or serrano peppers, seeds removed, choppped fine
• 3 packed cups of kale leaves, chopped
• To serve: cooked quinoa or rice, fresh cilantro leaves, chopped roasted peanuts

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Instructions

1. In a soup pot, heat the oil over medium heat. Add the onion, garlic, and ginger and saute until the onion is very soft and translucent. Add the cumin, turmeric and cinnamon and cook until the spices smell fragrant.
2. Add the broth, tomato powder (or tomato paste), tomatoes, peanut butter and sweet potatoes. Cook over medium heat, stirring frequently, until the sweet potatoes are nice and soft and starting to fall apart. Stir in the kale and cook until wilted.
3. Serve hot over rice or quinoa topped with cilantro and chopped peanuts.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday, Let’s Get Real Friday, Weekend Potluck, Sunday Fitness and Food, What’s for Dinner Sunday, Happiness is Homemade, Hearth & Soul Bloghop and Pretty Pintastic Party.