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West African Sweet Potato Stew Recipe

West African · Main course · 55 min total

A hearty and flavorful stew from West Africa, combining sweet potatoes, peanuts, and tomatoes in a rich, spicy broth. This vegan-friendly dish is perfect for a comforting meal.

Ingredients

• 2 tablespoons peanut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 Scotch bonnet peppers, seeded and minced (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
• 1/2 cup natural peanut butter
• 1 cup chopped kale or spinach
• Salt and pepper to taste
• Chopped peanuts and fresh cilantro for garnish

Instructions

1. Heat peanut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and Scotch bonnet pepper; cook for 1 minute until fragrant.
3. Stir in cumin, smoked paprika, coriander, and cayenne; cook for 30 seconds.
4. Add crushed tomatoes and vegetable broth; bring to a boil.
5. Add sweet potatoes; reduce heat to medium-low, cover, and simmer for 20-25 minutes until tender.
6. In a small bowl, whisk peanut butter with a ladleful of hot stew until smooth; stir back into the pot.
7. Add kale and cook for 5 minutes until wilted. Season with salt and pepper.
8. Serve hot, garnished with chopped peanuts and cilantro.

Tips

• For a milder stew, use only half a Scotch bonnet or substitute with a jalapeño.
• This stew thickens as it sits; add a splash of broth or water when reheating.
• Serve over rice or with crusty bread for a complete meal.
• Store leftovers in the refrigerator for up to 4 days.

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