Peanut Stew
This thick and hearty stew, inspired by my research on Ghanaian cuisine, is sure to warm you up on a cool fall evening. Add a spritz of hot sauce at the end to cut through the fat of the peanut butter, and enjoy over rice, fufu, or flatbread.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Ghanaian, West African
- 2 Tbsp vegetable oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1/2 Tbsp ground ginger (or 1 Tbsp fresh grated ginger)
- 1 jalapeño (diced; use another pepper if you prefer it hotter)
- 3-4 cups vegetable stock
- 1/2-1 cup natural style peanut butter (the more peanut butter you use, the thicker your stew)
- 2 sweet potatoes (cut into cubes)
- 2 cups greens of choice (I used turnip greens, but kale or collards work too)
- 1 large tomato (diced)
- 1/2 cup crushed peanuts
- hot sauce
- rice, fufu, or flatbread
Heat the oil over medium-high in a large dutch oven. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, ginger, and pepper and sauté for about a minute. Add the sweet potato, then the vegetable stock, and bring to a simmer.
Put the peanut butter in a saucepan. When the soup starts bubbling, remove 2 cups of the broth and add to the peanut butter. Set over a medium heat and stir constantly, until thoroughly mixed (the oil of the peanut butter should separate and come to the top of the mixture). Add the mixture back to the dutch oven and stir to combine.
Cover the pot and let the stew simmer on medium for 20 minutes. Remove the lid and stir in the greens and tomato. Let simmer for 10 minutes more, until the flavors are blended and the stew has thickened. Serve over your carb of choice, and garnish with crushed peanuts and hot sauce. Enjoy!
Keyword entree, gent goes global, main event, peanut, stew