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African Peanut Stew

African Peanut Stew

African Peanut Stew

African Peanut Stew


2 Tbsp. olive oil

1 small white or yellow onion, diced

2 cloves garlic, minced

3 cups sweet potato or two large, peeled and large diced

15 oz. can white kidney beans, drained and rinsed

14.5 oz. can diced tomatoes, no salt added

1/2 cup light coconut milk

1/3 cup creamy peanut butter

1/2 cup water

1/4 tsp. salt

1 tsp. ground cayenne pepper

2 cups cooked quinoa in vegetable stock

1/2 cup chopped cilantro for garnish

1/4 cup unsalted peanuts for garnish


In a large pot heat the olive oil on medium low and add the onion and cook until softened. Add the garlic and saute for 2 more minutes.

Add the sweet potatoes, kidney beans, tomatoes with juice, coconut milk, peanut butter and water and stir until it comes together as a sauce.

Bring to a simmer by turning up the heat to medium. Add the salt and cayenne.

Reduce the heat to low and let simmer covered, stirring every 5 min. until potatoes are tender, about 20-25 min.

I found the stew to be a bit thick after cooking so I added a splash more water and coconut milk and adjusted the seasoning with salt.

Serve the stew over the cooked quinoa and garnish with cilantro and peanuts.

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