Shayon Pal

Rich & Creamy Plant-Based West African-Inspired Peanut Stew

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descriptionA rich, creamy West African-inspired peanut stew with sweet potatoes, kale, and aromatic spices. One-pot vegan meal ready in 50 minutes.
tags🌐, plant-based, vegan, african-cuisine, stew, peanut-butter, one-pot-meal, recipe
aliasesWest African Peanut Stew, Vegan Peanut Stew

3 min read

Rich & Creamy Plant-Based West African-Inspired Peanut Stew

A rich and creamy plant-based West African-inspired stew that combines the deep flavors of peanut butter with aromatic spices, sweet potatoes, and hearty greens. This one-pot meal features staple spices like cumin, cinnamon, turmeric, chili, black pepper, cayenne, and clove for a perfectly balanced flavor profile.

Preparation Time

  • Prep: 15 mins
  • Cook: 35 mins
  • Total: 50 mins
  • Servings: Makes about 8 cups (4 full-sized servings)

Ingredients

For the Stew

Spice Mix

  • 1 teaspoon cumin powder
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper (about 10 turns)
  • ⅛ teaspoon cayenne powder (omit if you don’t like spicy)
  • ⅛ teaspoon clove powder

Vegetables

  • 3 cups sweet potatoes, cut into ½-inch chunks (about 2 small to medium-sized / 395 g)
  • 1 cup yellow onion, diced (160 g)
  • ½ cup red bell pepper, diced (75 g)
  • 1⅓ tablespoons garlic, minced (10 g)
  • 2 teaspoons ginger root, peeled and minced (8 g)

Base Ingredients

  • 3 cups canned crushed or diced tomatoes (730 g)
  • ½ cup natural creamy peanut butter (130 g / no added salt or sugar)
  • 2½ cups water (590 ml)
  • 3 cups kale, chopped (90 g)

For Serving (Optional)

  • Chopped peanuts (toasted or raw)

Instructions

  1. Prepare Spices: In a small dish, mix together cumin, salt, cinnamon, turmeric, chili powder, black pepper, cayenne, and clove powder. Set aside.
  2. Heat Pot and Cook Vegetables: Heat a large pot over medium heat for 3 minutes. Add sweet potatoes, onion, bell pepper, garlic, and ginger. Cook for about 3 minutes, stirring occasionally. Add a splash of water and stir if things start to stick.
  3. Toast Spices: Add the mixed spices to the pot and toast for about 1 minute, stirring constantly to prevent burning.
  4. Add Tomatoes and Peanut Butter: Add the canned tomatoes and peanut butter. Stir until the peanut butter is well incorporated and any stuck bits are loosened from the bottom of the pot.
  5. Simmer the Stew: Add 2½ cups water (590 ml) to the pot, stir well, and bring to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes with the lid on at an angle. Stir every 5 minutes or so with a wooden spoon, making sure you get up any stuck bits from the bottom of the pot.
  6. Finish with Kale: Remove the lid, add chopped kale, and simmer for an additional 10 minutes, uncovered, until the sweet potatoes are fork-tender.
  7. Serve: Garnish with chopped peanuts and serve immediately, or cool and store in the fridge. The stew will thicken and the flavors will continue to meld as it cools.

Notes

  • Substitutions: Almond/sunflower/cashew butter work (slightly different texture)
  • Heat Level: Omit cayenne if avoiding spice; be mindful when toasting spices to prevent burning
  • Jalapeños Tip: Fresh sliced jalapeños add a bright, vibrant heat to the stew—highly recommended!
  • Storage: Refrigerate up to 5 days; flavors meld as it cools

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