Incendiary isn’t a word I toss around very often – especially when it comes to food. But the heat from my West African peanut stew is very real. Luckily, that spice is rounded out with plenty of nutty, creamy and almost smoky flavors. Garam masala and peanut butter work in tandem with the chilis to create this slow-simmered, comfort food marvel.
Sometimes, I take a bite of something and wonder where the heck it has been my whole life. Well, in the case of this nutty, savory and spicy West African peanut stew, it hadn’t exactly been hiding anywhere. I just hadn’t tried it yet. One bite and I knew I had to figure it out. Just like my vegan gyudon and my pinto bean stew, this recipe is the end result of a lot of homemade trial and error of getting the little things right. And I’m excited to finally share it!
Peanut stew (aka: maafe) is a West African staple food, with many variations containing root vegetables, leafy greens, tomatoes, chilies and spices like garam masala and paprika. Also called groundnut stew, the lion’s share of color and consistency in this West African recipe stems from the inclusion of peanut butter. And I use it liberally.
Table of Contents
Ingredients
Scroll to the recipe card at the bottom of this page for the full recipe steps and measurements.
- Vegetable Oil or Grapeseed Oil: Any neutral oil works fine.
- Ginger, Garlic, Red Onion and Thai Chiles: These are my aromatics. The slow burn of peeled and minced ginger brings a subtle spice to the base of this West African peanut stew. And the Thai chilis pack a deceptive amount of heat for their small size. Chopped jalapeños also work.
- Tomato Paste: I use about a quarter cup to introduce the essence of vine ripened tomatoes – without adding unwanted moisture from fresh tomatoes – to this thick stew.
- Garam Masala Powder: This is a mixture of warming Indian spices, comprised of things like curry leaf, cumin, coriander, cinnamon, black pepper, cardamom and cloves among others. Garam masala is a great weapon to keep in the spice rack.
- Peanut Butter: I prefer to use natural peanut butter – made solely of peanuts and salt. Conventional peanut butter is delicious, but is a touch too sweet for this peanut stew.
- Vegetable Broth
- Chickpeas: I use garbanzo beans for texture and a subtle nuttiness.
- Collard Greens: These gorgeous leafy greens soak up all of the flavor and wilt perfectly. If you can’t find collard greens, kale is a good substitute.
- Chopped Peanuts: These make a wonderful garnish and add a touch of additional texture. Dry roasted peanuts are even better.
Variations and Additions
The following aren’t obligatory – but go super well with this nutty West African stew.
- Vegetable Bouillon or Chicken Bouillon: When I really want to ratchet up the savory factor, I mix in a crushed chicken bouillon cube (or vegetable to keep it vegan) while the stew is still simmering.
- Sugar: To enhance the natural sweet/savory interplay, I add a tiny bit of sugar while simmering as well. Slowly add up to a tablespoon of granulated sugar – and taste as you go.
- Rice: Both steamed white and brown rice on the side pair wonderfully with this delicious stew. And garlic rice takes it to the next level.
- Add a protein. I’m partial to soy curls, sliced firm tofu or TVP (textured vegetable protein) – but it’s just as common to use proteins like chicken, beef or lamb.
How To Make It
- Sauté the aromatics in a large pot with oil over medium high heat until garlic becomes fragrant.
- Add stew ingredients and bring to a boil. Once boiling, add the chickpeas and collard greens.
- Simmer. Lower the heat to a bubbling simmer. Cook partially covered with a lid so it reduces.
- Serve topped with chopped peanuts a side of rice.
Expert Tip
Don’t add the chopped peanuts to the soup pot. Just top the serving bowls with them as a garnish. This is a fairly large batch of peanut stew – and the leftovers are glorious. However, peanuts don’t fare very well in liquid for too long. They get soggy and waterlogged (and not nice). Ever had leftover kung pao on the third day? The peanuts are goners. In this stew, it’s peanut butter for lasting flavor. Chopped peanuts for a crunchy garnish when serving.
What I Serve with West African Peanut Stew
Since this African groundnut stew is so hearty and filling already, I usually opt for a side of white rice or brown rice and call it a day. But it goes with pretty much any rice or vegetable side dish. Here are a few of my favorites:
- Easy Vegan Fried Rice
- Bok Choy Stir Fry
- Egg Fried Rice
- Vegetarian Stuffed Peppers
- Coconut Milk Rice and Beans
Other soups and stews: slow cooker pinto beans, vegetarian split pea soup, Japanese cream stew, fish stew, Thai Green curry, spicy dahl soup, vegetable potage, navy bean soup, Korean tofu stew
Storage and Reheating
In the refrigerator. Save leftovers (covered) in the fridge for up to 5 days.
In the freezer. Store peanut stew in single servings inside sealed freezer storage bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, pop it in the microwave, or in a soup pot on the stovetop. Top reheated leftover stew with freshly crushed peanuts.
Frequently Asked Questions
I’ve seen West African peanut stew referred to as both. And, while there’s a fine line between soup and stew – from a purely textural standpoint, I’d say it’s more of a stew. In my book, thick and hearty = stew.
I recommend simmering with the lid partially on the soup pot. This allows the stew to thicken gradually and reduce over the duration of the 40 minute cook time. If you left the lid 100% on the entire time, it might be more watery. Just simmer a while longer with the lid off and it should thicken right up!
Yes, this peanut stew recipe is vegan as written. This recipe is also gluten free. But those with a wheat allergy will want to check two things specifically before making this recipe. It’s common for mass produced peanut butter and soup stock to have wheat added during manufacturing. Check those ingredients lists – and use natural peanut butter when possible for no additives.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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West African Peanut Stew
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Stew
- Method: Simmered
- Cuisine: African
- Diet: Vegan
Description
This West African peanut stew is nutty, savory and spicy. Simmered, warming comfort food in under an hour from start to finish.
Ingredients
Stew Ingredients
- 1 tablespoon vegetable or grapeseed oil
- 1 thumb size piece ginger, peeled and minced
- 4 garlic cloves, minced
- 2–3 Thai chilis (birds eye chili), finely chopped, or 2 jalapeño peppers, finely chopped
- 1 red onion, finely chopped
- 1 1/2 teaspoon salt
- 1/4 cup tomato paste
- 2 teaspoons garam masala powder
- 2/3 cup natural peanut butter
- 6 cups vegetable broth
- One 14-oz can chickpeas, drained
- 1 bunch collard greens or kale, chopped
- Chopped peanuts for garnish
- Cooked white or brown rice, for serving (optional)
For more depth of flavor, add while cooking:
- 1 chicken bouillon cube – or veggie bouillon cube (optional)
- 1 tablespoon granulated sugar (optional)
Instructions
- Simmer the aromatics. In a large pot over medium high heat, add oil, ginger, garlic, chili, red onion and salt and cook for 3-4 minutes, until garlic becomes fragrant.
- Add stew ingredients. Add tomato paste, garam masala and stir. Add peanut butter and vegetable broth and stir. Bring to a boil, then add chickpeas and collard greens.
- Simmer. Lower the heat to a bubbling simmer. Partially cover and cook for 40 minutes.
- Serve topped with chopped peanuts and rice.
Notes
Leftover stew will keep in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 448
- Sugar: 11.4g
- Sodium: 2000mg
- Fat: 27.9g
- Saturated Fat: 7.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 37.9g
- Fiber: 8.8g
- Protein: 16.8g
- Cholesterol: 0mg
I made the West African peanut stew today and since I cook only for myself I halved the recipe, except for the garam masala (3 tsp), the garlic (4 cloves) and the kale (the entire bunch). I also used 1 1/2 cup black beans instead of chickpeas because that’s all I had and the verdict? The broth alone is unbelievably delicious!!! It’s sweet, aromatic, spicy (used 1 jalapeno with ribs and seeds), velvety from the peanut butter to a wonderfully warming and rounded mouthfeel.
With only 3 cups of veggie broth and all that kale and beans it’s most definitely a stew :)) Next time I’ll try adzuki beans and perhaps dandelion greens; like tomorrow.
Thank you for this oh-so simple and swoon-worthy recipe!
Thank you so much Martina! 🙂
Hi Caroline!
I made the West African Peanut Stew this week with excellent results! I did do a wee bit of substitutions. I added 3 plum tomatoes and kale from my garden because both needing using up, and also added a bag of spinach to the lot. Instead of white sugar, I added brown sugar. And for the broth, I used both a carton of chicken stock as well as a heaping teaspoon of chicken stock paste to punch up the flavour. One of my sons stopped by today and although he can’t stand chickpeas, he tried some of this soup and loved it. Even my diehard meat eating husband enjoyed the stew over some basmati rice. Next time I make it, I will try adding diced sweet potatoes just to see how it tastes, or maybe some cauliflower. Thank you as always for your wonderful recipes!
And thank you so much for always leaving beautiful comments on my blog, Sheetal! I think adding cauliflower and sweet potatoes is a great idea, one I might steal from you! 🙂