Go Back
West African Peanut Stew

West African Peanut Stew

Rebekah Kuk
A hearty, versatile stew than can please vegans and omnivores alike.
Course Soup
Servings 5

Equipment

  • Optional Instant Pot
  • Optional Slow Cooker

Ingredients
  

  • 2 tablespoons olive or coconut oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 large sweet potato peeled and diced into 1.5 inch pieces
  • 2 cups chicken or vegetable broth
  • 14 oz diced tomatoes
  • 14 oz cooked chickpeas about 2 cups
  • 1 cup plain peanuts
  • 1/4 cup (heaping) salted, all-natural peanut butter
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 cups kale chopped, without stems
  • 1-2 tablespoons apple cider vinegar
  • optional sausage, bacon, egg, or shredded chicken for extra protein
  • optional cilantro, sour cream, chopped peanuts, or lime juice for topping
  • optional bread or brown rice, for serving

Instructions
 

  • If cooking on the stove top, heat olive oil in large pot over medium heat. Sauté onions and garlic until soft. Add salt and chili powder and stir for 1 minute. Add sweet potato, broth, tomatoes, peanut butter, and chickpeas. Stir, cover, and bring to a boil. Reduce heat to medium-high and simmer for about 15 minutes until potatoes are soft. Stir in kale and cook for another 5 minutes. Remove from heat and stir in apple cider vinegar. Serve with optional extra protein or other toppings.
  • If using the slow cooker, combine all ingredients minus the apple cider vinegar and cook on high heat for 6 hours. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.
  • If using the Instant Pot, combine all ingredients, minus the apple cider vinegar, and select Manual. Choose High Pressure, and set to 15 minutes. Lock lid and set vent to Sealing. Allow pressure to release naturally. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.