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This is a hearty, creamy, and often spicy soup. The flavors are very comforting and as we transition into fall this recipe should get a lot of use! There are a lot of variations with this dish and the combo of ingredients we have put down for this West African Peanut Stew really hits the spot!
We love soup and like most people, we tend to have it more on rainy days or in the fall and winter.
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How to make West African Peanut Stew
The grocery store had this amazing kale on sale so naturally we scooped it up and it fits nicely into this recipe. If you don't like kale, simply leave it out.
You will find the full recipe below but we had to show you a picture of how gorgeous this looks simmering!
Pair with
If you decide to turn this into a dinner meal, it pairs well with a medium-dry Riesling or a nice amber ale.
Variations
- Add potatoes.
- Tastes really nice with lentils.
- Omit the kale if you wish.
- Add chili peppers if you like heat.
More vegan gluten-free recipes
If you give this West African peanut stew a try, we would love to know what you think and how it turned out for you! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Storage instructions
- Refrigerate: This dish lasts well approximately 2-3 days in the fridge.
- Freeze: We don't suggest that you freeze this recipe if you add kale like we did here, kale just doesn't taste as good after being frozen in our opinion. If you don't use kale, then this will freeze well in a freezer-safe container for 3 months.
- Reheat: We prefer to heat in a saucepan on medium heat until warm. You can also use a microwave.
Recipe 📖
West African Peanut Stew
Ingredients
- 4 cups vegetable broth
- 2 cups water
- 1 onion finely diced
- 2 garlic cloves smashed or chopped
- 1 knob of ginger finely diced
- 1 head of kale roughly chopped
- 1 can 5.5 ounce can tomato paste
- ¾ cup natural peanut butter creamy or chunky
- 2 field tomatoes diced
- ⅛ tsp salt or to taste
- ⅛ tsp pepper or to taste
- 1 tsp cumin
- 2 tbsp sriracha
Instructions
- Saute onion, ginger, and garlic until fragrant and slightly browned.
- Add tomato paste, cumin, and sriracha and mix together.
- Add peanut butter and mix together until well combined.
- Add water and whisk until blended.
- Add vegetable broth and continue to whisk until fully incorporated.
- Add kale and bring to a low boil.
- Once the kale has reduced in size and is fully incorporated into the stew, turn down to a simmer.
- Add tomatoes and season to taste with salt and pepper.
- Simmer for 15 minutes to allow flavors to combine.
- Serve along side any of the following: rice, chickpeas, lentils, sweet potato, or crusty bread.
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