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dairy free African Peanut Stew

Plant Based African Peanut Stew

Makes about 8 cups
Author: Molly Patrick


For the stew

  • 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)
  • teaspoon cayenne powder (omit if you don't like spicy)
  • teaspoon clove powder
  • 3 cups sweet potatoes, cut into 1/2-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)
  • 3 cups canned crushed or diced tomatoes (730 g)
  • ½ cup peanut butter (130 g / no added salt or sugar / can sub with almond butter, sunflower seed butter, or cashew butter)
  • cups water (590 ml)
  • 3 cups kale, chopped (90 g)

For serving (optional)

  • peanuts, chopped (toasted or raw)


  • In a small dish, mix together the cumin, salt, cinnamon, turmeric, chili powder, black pepper, cayenne, and clove powder. Set aside for now.  
  • Heat a large pot over medium heat for 3 minutes. Add the 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.
  • Add the spices that you set aside earlier and toast for 1 minute, stirring constantly. 
  • Add the tomatoes and peanut butter and stir until all the peanut butter is mixed in and any stuck bits of spices are loosened up from the bottom of the pot. 
  • Add the water, stir and bring to a boil. Reduce the heat to low and simmer for 20 minutes, with a lid on the pot 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. 
  • Take off the lid, add the kale and simmer for an additional 10 minutes, with the lid off the pot, until the sweet potatoes are fork-tender. 
  • 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.