West African Peanut Stew with Sweet Potato
West African-style peanut stew simmering sweet potato with sautéed onion, garlic, ginger, cumin, coriander, cayenne, tomatoes, stock, peanut butter, and spinach.
- 400 g sweet potatoes
- 1 tbsp vegetable oil
- 1 medium red onion
- 3 cloves garlic cloves
- 2 cm piece fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 400 g canned chopped tomatoes
- 400 ml vegetable stock
- 4 tbsp smooth peanut butter
- 100 g spinach
- salt
- black pepper
- cooked rice or millet
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Add to a shopping listHow the shopping list works →- Step 1
Peel the sweet potatoes and cut them into 2cm cubes.
- Step 2
Finely chop the red onion, mince the garlic, and grate the fresh ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped red onion and sauté for 8-10 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Step 6
Stir in the ground cumin, ground coriander, and cayenne pepper, cooking for 1 minute until toasted.
- Step 7
Add the cubed sweet potatoes and canned chopped tomatoes to the pot. Stir well.
- Step 8
Pour in the vegetable stock and bring the mixture to a simmer.
- Step 9
In a small bowl, whisk the peanut butter with a little of the hot liquid from the pot until smooth, then stir this mixture back into the stew.
- Step 10
Cover and simmer for 15-20 minutes, or until the sweet potatoes are tender, stirring occasionally.
- Step 11
Stir in the spinach and cook for 2-3 minutes until wilted.
- Step 12
Season the stew with salt and black pepper to taste.
- Step 13
Serve hot over cooked rice or millet.
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