African Peanut Stew is a warming, deeply flavorful dish that brings together the rich traditions of West African cuisine in one glorious bowl. This recipe combines creamy peanut butter, tender vegetables, and protein into a comforting stew that’s perfect for weeknight dinners or impressing guests with something truly special.
What makes this stew absolutely spectacular is the careful balance of flavors—the earthiness of peanuts, the brightness of tomatoes, and the warmth of spices create a symphony of tastes that dance on your palate. I’ve been making variations of this for years, and I’m thrilled to share my refined version that delivers restaurant-quality results in your own kitchen.
The beauty of African Peanut Stew lies in its versatility. Whether you’re vegetarian, prefer chicken, beef, or lamb, this stew adapts beautifully to whatever proteins and vegetables you have on hand. The cooking process is surprisingly straightforward—there’s no complicated techniques or hard-to-find ingredients. What you do need is patience and quality ingredients, because those are what transform simple components into something truly memorable.
I love serving this over fluffy white rice or with crusty bread for soaking up every last drop of that incredible sauce. It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or casual entertaining. The flavors deepen and meld together overnight, so don’t hesitate to make it ahead.
This recipe serves 6-8 people generously, and it reheats beautifully. I often double it for my family because we can never seem to have enough, and the leftovers disappear quickly. The combination of protein, healthy fats from the peanuts, and vegetables makes this a nutritionally balanced meal that happens to taste absolutely divine. Let me walk you through creating this showstopping stew in your own kitchen.
For more rice cooking techniques, check out my guide. You might also enjoy my easy weeknight dinners collection for more inspiration. If you love international cuisine, don’t miss my world cuisine recipes section. For vegetable prep tips, see my vegetable preparation guide, and for spice information, visit my complete spice guide.
For additional inspiration, check out Bon Appétit’s African Peanut Stew, Serious Eats’ West African Peanut Stew Guide, New York Times Peanut Stew Recipe, and Bon Appétit’s Guide to Peanut Butter Selection. You’ll also find helpful information at Serious Eats’ International Stew Collection.
Ingredients
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 pounds chicken breast or beef chuck, cut into 1-inch cubes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- Salt and black pepper to taste
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup natural peanut butter (creamy or chunky, your preference)
- 3 medium sweet potatoes, peeled and cut into ¾-inch cubes
- 2 cups fresh spinach or kale
- 1 red bell pepper, diced
- 1 can (14 ounces) coconut milk (optional but recommended)
- 2 bay leaves
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Add the diced onions and cook for 5-7 minutes, stirring frequently, until they become translucent and begin to soften.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant, being careful not to burn the garlic.
- Add the cubed meat to the pot and brown on all sides, working in batches if necessary to avoid overcrowding, about 8-10 minutes total.
- Sprinkle the smoked paprika, cumin, cayenne pepper, turmeric, salt, and black pepper over the meat and stir well to coat everything evenly.
- Cook the spices for 1-2 minutes, stirring constantly, to toast them slightly and release their essential oils.
- Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon—these add incredible depth of flavor.
- Add the chicken or vegetable broth and stir to combine all ingredients thoroughly.
- Add the bay leaves and bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes to allow the meat to become tender.
- In a small bowl, whisk together the peanut butter with ½ cup of warm broth until smooth and lump-free.
- Slowly pour the peanut butter mixture into the pot, stirring constantly to incorporate it evenly throughout the stew.
- Add the sweet potato cubes and bell pepper, stirring well to distribute them evenly.
- If using coconut milk, pour it in now and stir until fully combined.
- Continue simmering for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
- Add the fresh spinach or kale, stirring until it wilts completely into the stew, about 2-3 minutes.
- Taste the stew and adjust seasoning with additional salt, pepper, or cayenne pepper as desired.
- Finish with the lime juice, which brightens all the flavors beautifully.
- Remove from heat and let rest for 5 minutes before serving.
- Ladle into bowls, garnish with fresh cilantro, and serve over fluffy white rice or with crusty bread.
Pro Tips
- **Protein options**: This stew is incredibly versatile with protein choices. Traditional versions often use chicken or beef, but lamb, goat, or even chickpeas for vegetarian versions work beautifully. For a vegetarian version, substitute the meat with 2 cans of chickpeas and use vegetable broth throughout.
- **Peanut butter selection**: Use natural peanut butter without added sugars or oils for the best flavor. Both creamy and chunky varieties work well—chunky adds nice texture, while creamy creates a smoother sauce. Avoid heavily sweetened versions as they’ll throw off the flavor balance.
- **Spice level control**: If you prefer a milder stew, reduce the cayenne pepper to ¼ teaspoon. For more heat, increase it up to 1 teaspoon. You can always add more heat at the end, but you can’t take it out, so start conservative.
- **Make-ahead instructions**: This stew actually improves after sitting overnight as flavors meld together. Prepare completely, cool to room temperature, then refrigerate for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if it’s thickened too much.
- **Freezing guidelines**: This stew freezes beautifully for up to 3 months. Cool completely, portion into freezer-safe containers, and label with the date. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- **Vegetable substitutions**: Beyond what’s listed, you can add carrots, green beans, or zucchini depending on season and preference. Sturdier vegetables like carrots should be added with the sweet potatoes, while tender vegetables like zucchini go in near the end.
- **Coconut milk note**: While optional, coconut milk adds incredible richness and authenticity. Full-fat canned coconut milk works best, providing creaminess and subtle sweetness that balances the earthy peanuts.
- **Serving suggestions**: Serve over jasmine rice, basmati rice, or white rice. Alternatively, serve with crusty bread, cornbread, or couscous for soaking up the delicious sauce. A simple green salad on the side provides nice contrast.
- **Storage tips**: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The stew thickens significantly as it cools—this is normal and desired. Simply add more broth when reheating to reach your preferred consistency.
- **Flavor boosters**: A splash of fish sauce or soy sauce adds umami depth, though both are optional. Smoked paprika can be increased for more smokiness, and fresh lime juice at the end brightens everything beautifully.
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