African Peanut Stew is a wholesome dairy-free meal, full of warm flavors. Make this stew on a stove top, in a crock pot, or Instant Pot! There’s a vegetarian option, too.
When the weather turns cooler, our bodies ache for warm meals like chili, hearty soups, oven roasted chicken, and of course, stew.
Typically, beef stew is the one everyone seems to go for first, but this peanut stew may have you changing your mind about that.
I want the meals I make to have warm flavors and also to be warm in temperature. It’s all about COMFORTING, NOURISHING meals to warm up the body.
This way, we can trick our mind into ignoring the fact that the weather outside is cold and ugly, right? RIGHT!
What is African peanut stew?
Peanut stew is a thick, hearty meal of sweet potatoes, carrots, spinach, and sometimes meat in a rich and spicy peanut-tomato sauce.
There’s peanut butter in the stew for creaminess and of course, flavor. The addition of crunchy peanuts on top gives this dish a salty crunch with every bite. It’s seriously delicious!
Also known as peanut soup or West African peanut stew, the recipe originates from Mali, in western Africa. And if you know me, you know how living in Africa was (and will always be) a part of my health journey.
When I make it, I like to use meat, but it is equally delicious as a vegetarian stew. If you prefer it meatless, no problem. You can either use 1 cup less broth, or keep the broth and add a drained can of chickpeas instead – easy! The recipe is adaptable, too!
You can make it in a pot on the stove top, in a slow cooker, or in an Instant Pot. One of my favorite things about it is the fact that it’s freezer-friendly. So, it’s the perfect meal prep dinner!
Ingredients and Substitutions
This West African peanut stew recipe uses simple, wholesome ingredients. You won’t need anything fancy; just a few veggies and basic spices, plus optional meat.
If you plan on making a vegetarian peanut stew, you’ll omit the meat and you’ll use a little less broth. Other than that, the recipe is exactly the same.
For the Sauce
- Tomato sauce – If you need a substitute, you can use a can of plain diced tomatoes. The burst of red color screams “cozy comfort food” to me.
- Creamy peanut butter (natural, no-stir variety) – In African cooking, peanuts are helpful for adding healthy fats and protein, but also to help thicken dishes. For this stew we use peanut butter for a creamy, earthy flavor.
- Spices – Smoked paprika, ground coriander, kosher salt and black pepper, and if desired, a little cayenne pepper. If you don’t have ground coriander, ground cumin will work just fine.
For the Stew
- Neutral flavor cooking oil – avocado oil, vegetable oil, and olive oil are all good options
- Protein – bite-size pieces of boneless pork, chicken, turkey or beef stew meat are optional. If you’re making vegetarian African peanut stew, feel free to use chickpeas instead.
- Broth or stock– Feel free to use either vegetable or chicken broth or stock.
- Veggies – chopped onion, sweet potatoes, spinach (or baby spinach) and carrots. The starchy vegetables (carrots and sweet potato) add nourishment and a touch of sweetness. Plus, they help to thicken the stew.
- Aromatics – minced garlic and fresh ginger give an earthy flavor to the stew. You can substitute ground ginger for fresh if you need to.
- Plus the sauce prepared (above).
For Serving
- Cooked white or brown rice, cauliflower rice, or quinoa
- Fresh cilantro, chopped
- Dry roasted peanuts, finely chopped
- Spicy chilies of choice – Originally, African peanut stew is topped with scotch bonnet peppers (a West African pepper), which are the hottest of hot! If you’re up for the spicy challenge, feel free to add them. If not, you can use mild green chilies, diced jalapeños, or for extra spicy flavor, finely mince a Serrano or Habanero pepper.
How to Make West African Peanut Stew
Make the Sauce. Regardless of which method you’re going use to cook the stew, you’ll need to make the sauce first.
Add all the sauce ingredients to a blender or food processor and pulse to combine. If you don’t have a blender or food processor, just place everything into a large mixing bowl and use a whisk to combine them.
Stove Top Instructions
- Heat a large, heavy bottomed pot over medium-high heat. I like to use a 4-quart sauce pot. When the pan is hot, add the oil and diced onions.
- Saute the onions for 3-4 minutes, stirring often. If you’re going to add meat, this is when you’ll add it to the pot. Brown or sear the meat, then use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the ginger and garlic and saute them, then add the sweet potatoes and carrots (if using), stir well to combine everything. Add the sauce you made earlier, along with the spinach, and broth, then stir everything again.
- Simmer (cover the pot after the stew comes to a simmer) until the sweet potatoes are tender and meat is cooked through. This can take anywhere from 40-60 minutes, depending on the size of your sweet potato chunks.
- Garnish and serve! Transfer the meal to serving bowls and top with crushed peanuts and cilantro, if desired
Instant Pot Instructions
- Set your Instant Pot to saute and add the cooking oil. When oil is hot, add onion and garlic, and cook until onions are brown, about 2 minutes.
NOTE: If you’re adding meat, brown that in the oil first, then add the onion and garlic, and continue to cook until the onions are golden brown, 2-3 minutes or so.
- Add the remaining ingredients (minus any toppings) and the sauce, then stir to combine.
- Pressure cook on high power for 20 minutes, then allow a natural release of the pressure.
- Garnish and serve! When the pressure has released, remove the lid and transfer the stew to serving bowls. Garnish the bowls of African peanut stew with cilantro, chopped peanuts, and optional spicy peppers of choice.
Crock Pot / Slow Cooker Instructions
- Make the sauce. Place all sauce ingredients into a blender, or use a whisk to mix by hand. Blend until creamy and smooth. Set aside.
- Optional step (if using meat) Heat 1 tablespoon of oil in a skillet over medium-high heat and brown the meat for about 5 minutes. Add the onion and garlic, and cook for another 2 minutes, or until the onions are golden. Transfer the meat and onion-garlic mixture to the crock pot.
- Add vegetables and stock to slow cooker. Place the sweet potatoes, carrots, and broth in the crock pot. Mix well.
- Add sauce to the slow cooker. Then, add the spinach and seasonings and stir to combine.
- Cover and cook on low for 4 ½ to 5 hours, or on high for 3 hours. If you cook it using high power, check for doneness after 2 hours.
- Garnish and serve!
More of Our Favorite
Soup & Stew Recipes
African Peanut Stew Recipe
- Total Time: 0 hours
- Yield: 4-6 1x
- Diet: Gluten Free
Description
This peanut stew is a wholesome dairy-free and gluten-free meal that’s packed with nourishment and warming flavors. It’s delicious over rice and feeds a crowd. Stove Top, Crock Pot, and Instant Pot options!
Ingredients
Sauce (for crock pot, Instant Pot, and stove top methods)
- 1 cup tomato sauce or plain diced canned tomatoes
- ½ cup natural creamy peanut butter (no stir work best)
- 2 teaspoons smoked paprika (adjust as needed)
- ½ teaspoon ground coriander (see note)
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon sea salt or kosher salt (or to taste)
- ½ teaspoon black pepper
For the Stew
- ½ to 1 tablespoon (7–15 ml) cooking oil (use 1 tablespoon if not browning meat)
- 1 pound (450 g) stew meat — chicken, beef, or pork, diced (optional)
- 1 cup (130 g) chopped onion
- 1 ½ teaspoons minced garlic (about 3 small cloves)
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 10 ounces (280 g) sweet potatoes, peeled and cubed (about 2 small)
- ⅔ cup (85 g) sliced carrots (optional)
- 2 cups (480 ml) broth, plus more as needed
- 2 cups (60 g) spinach leaves, chopped or 3 cups baby spinach
For Serving (Optional)
- Cooked rice or quinoa
- Chopped roasted peanuts
- Fresh cilantro
Instructions
Make the Sauce
- Combine all sauce ingredients in a blender or food processor and blend until smooth. Alternatively, whisk together in a bowl. Set aside.
Stovetop Method
- Heat a large pot over medium-high. Add meat (if using) and brown for 5 minutes, turning once. Remove and set aside.
- Add oil to the pot. Sauté onion for 3–4 minutes, scraping up browned bits. Add garlic and ginger; cook 1–2 minutes.
- Add sweet potatoes and carrots. Stir in sauce, broth, and spinach. Return meat to the pot if using.
- Cover and simmer for 40–60 minutes, stirring occasionally, until the sweet potatoes are tender and the meat is cooked through. Add extra broth if needed.
Instant Pot Instructions
- Set Instant Pot to Sauté. Add oil. If using meat, brown first. Add onion and garlic and cook 2 minutes.
- Stir in sweet potatoes, carrots, spinach, sauce, and broth.
- Lock lid and cook on High Pressure for 20 minutes. Let pressure naturally release.
Crock Pot – Slow Cooker Instructions:
- Make the sauce and set aside.
- (Optional) Brown meat with onion and garlic in a skillet.
- Add meat (if using), sweet potatoes, carrots, sauce, broth, and spinach to the slow cooker. Stir to combine.
- Cook on Low for 4½–5 hours or High for 3 hours, checking at 2 hours for doneness.
Serve hot over rice or quinoa. Top with chopped peanuts, fresh cilantro, and sliced peppers for extra flavor and texture.
Notes
Coriander Substitute – ¾ teaspoon ground cumin may be used in place of ground coriander.
Make It Vegetarian: Replace meat with 1 (15-ounce / 425 g) can chickpeas or 1½ cups cooked lentils.
Adjust the Heat: For mild flavor, skip cayenne. Add chili flakes or fresh peppers for extra spice.
Thicker Stew: Simmer uncovered during the last 10 minutes of cooking.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze up to 3 months. Reheat gently on the stove with a splash of broth.
- Prep Time: 15
- Cook Time: 45 minutes to 3 hours for slow cooker version
- Category: main
- Method: slow cooker
- Cuisine: African
Nutrition
- Serving Size: 1 serving using chicken stew meat – No rice
- Calories: 374
- Sugar: 9.3 g
- Sodium: 459.1 mg
- Fat: 19.4 g
- Saturated Fat: 4.2 g
- Carbohydrates: 25.3 g
- Fiber: 5.4 g
- Protein: 27.3 g
- Cholesterol: 57.1 mg
I am planning to make this as part of my meal prep this weekend.
What are your thoughts of adding (or subbing something for) coconut milk?
I have some extra, and in my mind it sounds like a nice addition!
Hi Chelsea! You’re in luck — I actually made this last night. I was thinking it would be delicious with a little coconut milk, too. You could swap part of the broth for coconut milk to make it extra creamy, just be sure to add it at the end so it doesn’t separate if it boils. Maybe try about 1 cup broth and ½ to 1 cup coconut milk, then stir it in with the spinach and let everything simmer together. Let me know if that makes sense!
That makes perfect sense! I’m excited to see how this turns out! 🙂
Me too! Keep me posted!
This recipe is delicious! I used a crock pot, and the smell was distractingly mouth watering as I worked. Don’t love sweet potatoes, so I used chick peas instead, like the protein substitute recommendation. Love it.
Thanks for your feedback Arya!! I love that you used chickpeas, I’ll definitely have to try that substitute next. Did you add any other protein, like chicken or keep it vegetarian?
Absolutely amazing. I added a lot more stock to make it an actual soup. Loved it.
Oh I will have to try the soup version. Thanks for your feedback Chelsea!
This was seriously amazing! I used kidney beans instead of chicken/meat, so yummy and filling. Thanks for the recipe!
I love the meatless swap! I’ll have to try it with kidney beans. Thanks for the feedback Marianne!
I was searching for something new for dinner and found your African peanut stew on one of my Pinterest boards, so decided to give it a try last night. It was delicious! My husband really enjoyed the flavor and rich texture. I follow a low FODMAP diet, so I made a few adjustments, like using leeks instead of onion, crushed tomatoes instead of tomato sauce, and a garlic-free garlic powder. I’m really looking forward to the leftovers! Also, I’m going to peruse your site for more tasty recipes!
That makes me so happy to hear Danielle! I’m so excited that even with a low FODMAP diet that you and your husband can enjoy this recipe. I’m definitely taking note for when I need to do low FODMAP again or for any of my readers who are looking for more recipes they can adjust for that diet. I appreciate your feedback.
Made this tonight and my husband and I loved it! Perfect for a rainy day dinner, just the right amount of spice and heartiness. I made it vegan, opting for cooked lentils instead of chickpeas. This will definitely become a winter staple, delicious!
I love the Lentil and chickpea combo! I’ll have to try that. Thanks for taking the time to comment and make this recipe. 💕
I was disappointed; followed directions as listed. Used chicken, added 2 1/2 cup chicken broth. Was very, very soupy; and bland. I needed to really doctor this up to get some flavour. Definitely a healthy meal though. Thank you for the suggestion. Next time, much less broth and much more of the spices.
Hi Margaret! Did make the meat version or meatless?
Hi, I made the meat version.
Got it! I actually made it again last night with chicken and adjusted the broth to about 2 cups (or as needed). Many of my readers have add chickpeas or lentils, which definitely thickens it up a bit! The spice level really comes down to personal preference. Most people love it as is, but I usually toss in extra paprika and red pepper flakes for my husband, haha. To keep it more “family friendly,” I started with a milder base so everyone can adjust to their taste. I really appreciate your feedback and hope you’ll give the soup another try—this time tailored to what you like best!
Hi Lindsay,
I made this stew again last night in my Instant pot. This time I used 2 cups of broth and 1/2 c green lentils. The consistency was perfect!! I tweaked the seasonings and it was a delicious, filling meal!! Thank you so much for your suggestions!!
I’m so glad it worked out! I’ll definitely have to try it with lentils next. Thanks for the update Margaret!
I loved this recipe! I was wanting to get out of my cooking comfort zone. I thought pairing peanut butter and tomato would be so strange but it was such a perfect cold weather dish. It was spicy, sweet, cozy, hearty, but not heavy. Each bite helped the spice and sweetness build even more. Thank you for sharing!
I’m so glad you got out of your comfort zone Megan! It’s one of those recipes that sounds strange but the flavors just mesh well and even kids like it! YAY!
This recipe was delicious. I’m of Ghanaian heritage and this dish reminds me of the peanut butter soup I used to eat growing up. I like my food spicy unlike my wife and found adding chilli flakes to my plate elevated the dish.
That means a lot Harold! Thank you! I lived in Zambia for part of a year and that’s where I fell in love with this dish!
I made this for the first time a couple of days ago and have been eating left-overs for days! It’s sooooo good! Cooked in a cast iron Dutch oven and instead of meat I added a can of Butter Beans and a little tomato paste with the crushed tomatoes AND a smidge of Passata. Absolutely delicious over rice or a bed of mashed potato. This will definitely be on frequent rotation in my kitchen. I love this dish! Thank you for sharing.
That vegetarian option sounds amazing! I love butter beans. Thanks for sharing lorelle! Happy eating 😉
Could I use cashew butter to make it whole 30?
Hi Laurie! Yes, absolutely, that should work just fine! Keep me posted.
It was delicious! Thank you for confirming it would work. Ended up doubling so we have leftovers to freeze. And my MIL thought the cauliflower rice was just rice.
Amazing! I love that Laurie! Sneak in those extra veggies when you can. 😉
Hi, which ingredients are reflected in the nutrition facts? Vegetarian vs particular meat? Thanks 🙂
Hi Kendal! The nutrition should state that is uses chicken without rice. I updated it again to make sure it went through. Let me know if you can’t see it on your end.
Can I use crunchy peanut butter?
Hi Diana! You can definitely use crunchy peanut butter but I would blend the sauce together first so the texture is smoother. That’s just a preference. Does that make sense?
Very good,I doubled the recipe and used yams instead of sweet potatoes.
Love that! It’s a great recipe to double and/or freeze for sure. Thanks for feedback Mika!
A little history on me first. I must have been getting on my wife’s nerves when one day she told me I needed to find a hobby. So I took up learning how to cook. She said it is the best hobby I could have chosen. However, some dishes we have stricken from the list to never do again. Made this dish as part of my “National Dish of Every Nation” challenge. I have made one other dish with peanut butter in it and my wife was not fussy on it. In all honesty, she did not want me to make it but was pleasantly surprised how good it turned out. It did not taste of peanut butter and it was not too spicy, but then we like spicy food. I will definitely be making this again.
We are so glad you both enjoyed this stew! Thanks for taking the time to leave a review. Happy cooking!
Made this for dinner tonight and it was absolutely delicious! Even my kids ate it! I added pork and cooked it on the stovetop and it was perfect! This will be a staple in our house- thank you for this great recipe!
Yay! We are so glad the whole family loved this stew, Bonnie. Thanks for your kind review. Happy cooking!
can I just use the sauce alone ?
You mean on other dishes? Not in this soup? I don’t see why not!
What can you use to substitute for Spinach? I am allergic.
Hi Cat! You can omit the spinach altogether or use other greens such as kale or chard. Happy cooking!
Made this tonight for supper and it was a huge hit, even with my somewhat picky ten year old! He couldnt stop raving about how tasty it was. I followed the recipe as outlined, but used a bit more paprika, lots of black pepper and seasoned the chicken a bit before cooking. I also added a bit more peanut butter at the end because i wanted a bit more of that flavour. We had with cauliflower rice for my husband and I and flatbread for my son.
Kids do love this one! I’m so glad your picky kiddo enjoyed it too!
awesome
This was really delicious! I did something wrong and my instant pot never came to pressure so the beef I used wasn’t as tender as I would have liked but I’m sure that’s user error rather than anything wrong with the recipe. The one thing I’d change is maybe putting the spinach in at the end rather than the beginning; by the time the meat had cooked, the spinach was completely disintegrated. That, or I’d use a heartier green like kale or Swiss chard/bietola.
Oh no! I actually had that happen once. It was because the the rim needed to be cleaned and it wasn’t properly sealing. Clean the rim of the Instant Pot and ensure no oil or debris is present.
Also, yes you can definitely add the spinach at the end. I meant to add that to notes. Thank you for reminding me!
So what is the serving size? shows nutritional information but not size.
Good question! So it makes 5 servings, around 1 1/4 cup to 1 1/2 cups each serving, give or take. Depends on how big you cut the potatoes and add chicken. Does that make sense?
My family loved this easy IP recipe! I kept it vegan by using a can of chickpeas for added protein. My 14 month old ate it up. Sweet potatoes AND peanut butter?! His favorites! I left off any spice to make it more family friendly 👍
**spice meaning heat**
I added some sriracha to my bowl for a kick.
I’m so glad! and yes, it’s an odd combo that totally works! haha. We top it with jalapeno but sriracha sounds perfect. Thanks Kathryn!
This was outstanding! Thank you for sharing. I was skeptical after mixing the peanut butter and tomato but after cooking for an hour it was delicious. I think this will be on my menu for my next dinner party. By the way it pairs great with Prosecco. Merry Christmas.
Oh I’m so glad! Love that wine pairing too! 🙂 Cheers Lisa! Merry christmas
Would this pair well with coconut rice in your opinion? I am going to make this tomorrow.
I think so! It’s heavenly on everything. 🙂
Wow, this was delicious! I just found your blog while searching for naturally dairy-free & gluten-free recipes & I’m so excited to try more after this hit. I made it with chicken thighs, had kale instead of the spinach, but otherwise followed the recipe. I doubled it for my family of 7 & I’m thrilled that I will have enough for leftovers tomorrow. Everyone from my 2 year old up to my adult “kids” said it needs to be on our regular rotation. Thank you!
Yay for leftovers and a family favorite! This soup also freezes well so you can make it ahead of time if needed. Love that your 2 year old approved it too Beth 👏
I made this recipe just as written, and it is wonderful! I will definitely make it again and again!
I’m so glad! Thanks for feedback Andrea!
Can kale be used instead of spinach?
Sure! Just might need to be trimmed and massaged a little before adding to pot. That way it cooks similar to spinach with the soup. Does that make sense? . .
Could you substitute sweet potatoes for regular potatoes?
I use sweet potatoes in the recipe. Did you mean to ask if you could use regular potato?
Yes. Could you use regular potatoes In place of the sweet potatoes? 🙂
Sure! I think that should work just fine. KEep me posted!
This was so delicious! We used chicken thighs and paired it with brown jasmine rice for a hearty winter meal. Our 7 year old loved it and asked for seconds. Next time we will try the chickpeas for a veggie version. Love that it can be made mild or spicy to taste.
Oh I love that! yes, i’ve had many kiddos try (and love) this dish. Must be that peanut butter. Hehe.
I used to frequent a little african restaurant downtown Seattle and most often got their vegetarian mafe. That was years ago and living in northern Maine, you r not likely to get mafe and oh how I have missed it. This is the best recipe for mafe I have tries. It is closest to my memories if that little restaurant. It is easy, so tasty and it’sperfectly balanced. Thank you so much
Oh yaayy!! I love hearing this! You’re welcome, Robin!
I really wanted to like this recipe and the flavors were there. However, I made it in the IP and it turned out so soupy. I used 1 lb of chicken so I added 3 cups of liquid. However, I was thinking about it and the IP does not really allow for liquid evaporation like the stovetop method would so I am wondering if the liquid amount needs reduced for the IP. Just a thought! I will make again but on the stovetop next time!
Just sent you email! Hope it helps. Try 2 cups next time in IP. THanks for feedback!
There is an incredible amount of flavor in this awesome stew! I loved it! I am always thrilled when I try something out of my comfort zone and it is wonderful!
Hello! This looks and sounds wonderful!!! I do need your thoughts…. I am unable to eat tomatoes and peanuts. Severe allergic reaction. What would you suggest instead of tomato’s??? And could I use a different nut butter, perhaps Almond or cashew? Thank you in advance!
P.B
Just emailed you! You could try using beet/pumpkin puree instead of tomato. Or maybe even pureed roasted bell peppers? I have tried this with almond butter and sunflower seed butter as well. Totally works! Hope that makes sense.
This was a huge hit at my house!! It quickly became a favorite!
This is so warm and comforting. I absolutely love the flavors!
So glad you love it! Thanks, Lauren!
Excellent!!! Will definitely make again! I made the mistake of adding 2 tablespoons of cayenne pepper and two tablespoons of crushed red pepper instead of two teaspoons of each but I think it gave it the right amount of heat. Loved it!
Nice! Haha, love the extra heat. 🙂
yes
I used to make this recipe all the time in my crock-pot, but since moving to a mirco-sized apartment, my crockpot no longer fits in the world’s smallest sink to wash, and I don’t have a dishwasher! Any tips if I can cock this on a stovetop?
Oh no! We need to get you a larger sink. Do you have an instant pot? There is a slow cooker setting. But for stove top, I would brown meat with onion, drain the grease, and add to a large stock pot. Then add veggies and broth. Stir together. Cooking on medium heat. Once your sauce is ready, add that to the stock pot and bring to a quick boil for 1-2 minutes, then reduce to medium low and simmer for 20-30 minutes or until sweet potatoes are cooked through. Serve over rice and garnish with same herbs/peanuts, salt/pepper to taste. Does that make sense? I haven’t tried it but I think that should work! Keep me posted!
This recipe is amazing! Great flavor, excellent bit of heat, hearty. I froze it and am now having it for lunch. So good!
This is delicious. My family loved it. I make a similar peanut butter chicken curry that they love so I figured it would be a hit. Left out a lot of the chillies/chilli flakes as my kids wouldn’t eat it otherwise, but it was still really full of flavour and will definitely be something we make again!
Oh I’m so glad you’re family approved Claire
This looks delicious, and I will definitely be trying this (with modifications), but I thought I would mention that this recipe is not Low FODMAP. The sweet potato, onion and chicken broth (contains onion and ‘spices’) all make it not a LOW option. However, I’m sure substitutions can be made and it will still taste lovely. Thanks for sharing!
Also the garlic, but it looks like that could be easily replaced by garlic infused oil.
Very true! I will make note of that. I should have said easily adaptable. Thanks for feedback Amey!
According to Monash sweet potatoes are a low FODMAP food. Although there is a limit of 75-100g for a low FM diet it’s a great source of Vit A and an important component of many low FODMAP recipes. You can obtain low FODMAP chicken broth or like me make your own.
This recipe is great and I couldn’t care less about the anti-gluten religion — provided one knows that most North Africans are Muslim and don’t eat pork. Neither do Jews (me); so, I substitute chicken thighs. Very tasty
Glad it worked out Stephen! Chicken sounds perfect
HI! Your recipe says it freezes well – do you cook and then freeze or just do all the prep and freeze the ingredients? Thanks!
I usually cook it first, then freeze. Then just reheat before serving. Does that make sense?
Hi Lindsay! I just discovered your site through a link on the MyFitnessPal.com website.
I eat gluten and dairy free AND I am trying to loose a bit of weight!
I too used to live in West Africa, Ghana in fact, a long long time ago! Lovely people!
I would like to try your Fiery Slow Cooker Peanut Stew. Can you tell me if the recipe would work in any size crock pot?
Mine is a 5qt oval shape. any adjustments required?
Thanks – great site!
Hi Louise! Great to connect! Love that you lived in West Africa! FUN! As far as the soup goes, I used a 6 quart slow cooker so i think 5 quart will do just fine. No prob! keep me posted
Hi there, what do you mean by tomato sauce? like ketchup or passata?
thanks
So in the UK or Australia it’s probably similar to salsa or ketchup. Either would work! Does that makes sense?
sounds good to me, thanks
I looked at several recipes for African peanut stew before deciding to try yours, because I liked that I could use a crock pot! I found it bland as-is; note that I made this vegetarian with chickpeas. I added a lot more coriander, cayenne pepper, and ginger. I also added cumin and a pinch of turmeric for an “earthy” flavor. If I make it again, I’ll add more garlic and ginger and a pinch more salt.
I’m sorry to hear that. I will definitely take note and suggest that in recipe. Did you use crushed red pepper flakes And the bonnet peppers?
I made it per the recipe, and got bland too, the only spice was the serrano pepper I put on top (didn’t feel like driving to the international grocery for a scotch bonnet or other pepper). Swear I followed the recipe other than just a bit more spinach–didn’t want to waste it so I tossed it in so it wouldn’t die in my veggie drawer! I’ll still tag it on instagram, even if I prob will try a different recipe instead of this one. Made the crab-avocado-cucumber salad last night and enjoyed it.
Thanks for the feedback Stacy! I’ll be sure to make more notes in the recipe. I added bonnet peppers on top, extra cayenne, and red pepper flakes. It was spicy. But I also know a lot of readers like me to post the blander versions first. Good to know that you prefer a kick of spice! Updating recipe in a bit and I hope you continue to try my recipes. Feel free to comment or reach out ANYTIME you have questions or need substitutes, tips, etc.
Hi! I am confused about the prep time. It says 10 hours but it does not seems like it should take very long at all. Is there a step that I am missing?
Thanks!
lol sorry! It’s suppose to be 1 hr. Sorry! Typos . Will fix. Thank you!
when i lived in west africa it was always made with chicken (so many muslims you didn’t see a lot of pork in dishes) and we always had toppings to add…bananas, peanuts, coconut flakes, etc kinda like if you wee making curry… beaux actually thinks this sounds good so we are gonna buy a crockpot just so we can make this 🙂 thanks!!
Oh same here! We usually had it with chicken but I thought pork would give it a little more tender meat texture. Hope you guys enjoy! Hi to beaux!!
I love my crock pot. So versatile. The west african peanut stew looks yummy!
It so is! let me know if you try it friend!
Perfect timing- I’m just about to make this. I agree about West African food- SO GOOD and pretty easy on a GF diet! Going back in a few weeks and I can’t wait!
oh fun! keep us posted on your travels!
This looks amaaaaaaaaaaazing! I loveeee experimenting with different cuisines so I’ve got to try this!
You’d love Kristy! Let me know if you try it!
When I hit the lottery I am hiring you as a personal chef, start planning;)
let’s do it!
What an amazing story Lindsay! I love experiencing the cooking of other cultures.. This looks so perfect for a warm and cozy fall night. 🙂
This is making me miss Africa; wow it looks and reminds me of the peanut stew we had there with chicken and peanut butter. It was AMAZING. And the simplicity of the food was so easy on my system. I think it made me crave more simplicity when I got home.
you went too? Oh how i miss the people and simplicity! let’s go back!
If I didn’t already tell you think looks amazing! So delicious and full of spice, serious comfort food! My husband would love this and honestly if my tummy did I would too but I bet I could modify it for me.
oh no, what’s your tummy not like? maybe we can fix that!
I love African peanut stew but haven’t had it in ages and have never made it in a crockpot. Definitely a must try, though I may have to tone down the “fiery” for our wimpy taste buds 🙂
totally do-able! it’s easy to make less spicy.
YUM!!!!!! Adding this to the menu this week!!!!!
yay! let me know whatcha think
This is another wonderful recipe. Sweet potato, spinach and peanut butter, all my favs.
mine too friend!
I might have to make this with NuttZo…I wonder how it would turn out! Looks DELISH! XOXO
OMG pure genius! so so try it and report back!
I have a global cookbook with an African peanut stew recipe- I think we only made it once, but yum! Love your story too- I also did a few missions trips in high school and college that were some of the best memories I have… challenging, but amazing, like you said!
oh you so make it again! let me know whatcha think if you do!
Made a version of this with Sunbutter but now that I’ve reintroduced peanut butter I’m making this Monday!!! Yum!
That’s genius! I must try with sun butter!
These photos are stunning and this recipe sounds to die for– so so so much flavor!
looks delicious! and i’m a sucker for anything with a peanut sauce… this one may just find its way onto my dinner table next week.
Oh please do! And keep me posted
One of my favorite stews was at an African restaurant. It was a black eyed pea stew and the flavors were so amazing. I could have bathed in it. This reminds me of that. Happy Friday Love.
Love all the combo of spices- this looks so comforting and filling! Pinned for later 🙂
I’ll be over tonight. YUM! How did you know that this is my favorite soup?!?
Now you’re making me miss my peanut butter quinoa soup! I need to try your version looks extra spicy!
let’s trade! PS you website is back! YAY!
Saved!
can we just be neighbors already? I would love sharing and learning with you!!
How fabulous would that be!?
Hopefully I will be back in your neck of the woods again in the near future and the timing will work out a bit better 🙂
Peanut butter, slow cooker, and sweet potatoes all in one recipe? Sounds like a dinnertime win!
And I can’t believe that you have been to Africa. You are a well-traveled lady!
haha i am. I started living abroad when I was 12. My parents didn’t like me. Kidding.
You know I love spicy! I find African flavors really interesting–I love the spice blends, and the textures are so intriguing!
OMG it’s freakin amazing. Like really! We made it for my whole family and they loved it. Like they don’t even like spicy and they did. Gah… make it. For reals!