African Peanut Stew

 

West African Peanut Stew || VEGAN & Gluten-free!

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Heart of the Home African peanut stew

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VEGAN PEANUT STEW RECIPE (GROUNDNUTS SAUCE)|AFRICAN NIGERIAN VEGETARIAN RECIPE

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VEGAN PEANUT STEW RECIPE (GROUNDNUTS SAUCE)|AFRICAN NIGERIAN VEGETARIAN RECIPE

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Heart of the Home African peanut stew

Video taken from the channel: VirginiaFarmBureau


Ingredients 2 tablespoons peanut oil 1 red onion, chopped 2 cloves garlic, minced 2 tablespoons chopped fresh ginger 1 pound chicken, cut into chunks 1 tablespoon crushed red pepper, or to taste 1 pinch salt and ground black pepper to taste 5 cups chicken stock 3 small sweet potatoes. Ingredients 1 can (28 ounces) diced tomatoes, undrained 1 cup fresh cilantro leaves 1/2 cup chunky peanut butter 3 garlic cloves, halved 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon smoked paprika 3 pounds sweet. That’s how this stew is made in Africa Traditionally ground soup or stew is made with peanuts, tomatoes, onions with or without protein depending ones preference. You may use less oil or omit completely for a healthier stew – just omit the tomato sauce. Serve with any starchy side rice, plantains, potatoes and or vegetables.

Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century. Some are thick and served over. Slow cooker peanut stew is vegan comfort food at it’s finest!

With chickpeas, sweet potatoes, and peanut butter, it’s inspired by the West African peanut stew maafe. You can assemble this ahead and freeze as a crockpot freezer meal. Prep Time 15 mins.

Traditionally, she says, African peanut stew is made with raw peanuts roasted over charcoal fires then ground by hand into a flour. The stew is wonderful that way but VERY labor intensive, so she’s found that all-natural chunky peanut butter is a much faster and easier substitute (although, admittedly, not quite the same). Peanut stew is a staple food of Western Africa.

The actual African name of this insanely tasty stew is “Groundnut Stew”. It’s thick, rich and flavorful with lots of spiciness – but you decide how hot you want to make it. There are numerous versions of groundnut stew recipes across Africa that vary with meats, vegetables and spices.

African Peanut Stew is a simple, delicious vegan one-pot dinner. Here’s all you need to do to get it done: First, saute the onions, garlic, ginger and diced sweet potatoes. Second, add chopped tomatoes and tomato juice, and simmer. What is African Peanut Stew? Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes.

It can be prepared a variety of ways, including vegetarian or with meat, such as chicken or fish. It’s typically served with a starch of some kind, such as rice or fufu. This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup.

Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don’t hesitate to use liberal amounts of ginger and garlic.

List of related literature:

Peanut and palm nut soups are made with meat such as lamb shoulder or smoked fish while chicken soup and the West African classic groundnut stew (maafe) are made with peanut butter, offcuts of meat and varying quantities of peppers, corn and okra.

“The Edible Atlas: Around the World in Thirty-Nine Cuisines” by Mina Holland
from The Edible Atlas: Around the World in Thirty-Nine Cuisines
by Mina Holland
Canongate Books, 2014

This recipe is an adaptation of various African peanut (or groundnut) soup recipes we’ve tasted over the years.

“Cafe Flora Cookbook” by Catherine Geier, Carol Brown
from Cafe Flora Cookbook
by Catherine Geier, Carol Brown
Penguin Publishing Group, 2005

Sukuma wiki, which means ‘leftovers’, is a Kenyan dish made from cooked meat, tomatoes, capsicums, and green leaves, usually served with ugali.

“The Oxford Companion to Food” by Alan Davidson, Tom Jaine
from The Oxford Companion to Food
by Alan Davidson, Tom Jaine
OUP Oxford, 2014

pan, combine water, cornmeal and molasses; add butter and caraway seed; over low heat, heat until very warm (120° to 130°F.).

“The Good Housekeeping Illustrated Cookbook” by Good Housekeeping
from The Good Housekeeping Illustrated Cookbook
by Good Housekeeping
Hearst Books, 2001

Stir a little cooked bulgur into chili to give it more texture.

“Dr. Dean Ornish's Program for Reversing Heart Disease: The Only System Scientifically Proven to Reverse Heart Disease Without Drugs or Surgery” by Dean Ornish, M.D.
from Dr. Dean Ornish’s Program for Reversing Heart Disease: The Only System Scientifically Proven to Reverse Heart Disease Without Drugs or Surgery
by Dean Ornish, M.D.
Random House Publishing Group, 2010

Add the ground pork or sausage meat, break it up with a fork, mix with the onions, and cook 2 to 3 minutes.

“James Beard's American Cookery” by James Beard
from James Beard’s American Cookery
by James Beard
Little, Brown, 2009

Add the pumpkin and corn kernels and boil until rice grains are broken up and the porridge is cooked.

“The Best of Chef Wan: A Taste of Malaysia” by Chef Wan
from The Best of Chef Wan: A Taste of Malaysia
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2011

In The Carolina Housewife (1847), Sarah Rutledge records several recipes for the groundnut, including a spicy groundnut soup reminiscent of stews based on peanuts from West and Central Africa.

“World of a Slave: Encyclopedia of the Material Life of Slaves in the United States” by Martha B. Katz-Hyman, Kym S. Rice
from World of a Slave: Encyclopedia of the Material Life of Slaves in the United States
by Martha B. Katz-Hyman, Kym S. Rice
Greenwood, 2011

Some South African specialties, such as boerewors, a spicy pork sausage, and biltong, a dried meat similar to American jerky, may not be readily available commercially in the United States, but most homemade South African meals can be reproduced at least approximately using meats, produce, and spices available here.

“Ethnic American Food Today: A Cultural Encyclopedia” by Lucy M. Long
from Ethnic American Food Today: A Cultural Encyclopedia
by Lucy M. Long
Rowman & Littlefield Publishers, 2015

In the stews, a basic starch (yam, rice, millet, sorghum) was served with a source of protein (such as fish, shellfish, meat, or beans) that was marinated in a sauce that included peppers.

“The African Diaspora: A History Through Culture” by Patrick Manning
from The African Diaspora: A History Through Culture
by Patrick Manning
Columbia University Press, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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177 comments

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  • Ummm, this is not African at all. Further, this lady doesn’t even know how to measure. A teaspoon of a ground spice is leveled off with a flat surface such as a knife. Her measurements were atrocious some rounded, some more flat, some nust plain ol’ guesstimates. And, “It’s okay to let your spices sit on the bottom of the pan”? Yeah, so they can BURN, as it only takes a few seconds for unprotected powdered spice to burn. Really, this video was terrible. Don’t waste your time.

  • Je n ai pas tout compris mais ça a l air délicieux…je vais tester d’une trouve la liste des ingrédients..c est juste la bouteille de sauce a la fin qui pose problème.. soya sauce? Mais je m abonne ������

  • Hi Queen varieties, do you have a video on how to make garden egg sauce. Would like to see how you make it, I like your cooking style and especially you funny comments too ��

  • i like groundnut sauce alot! I think i can try this sucessfully,  yummy and edible, i learnt something, easy steps, thanks for sharing, thumbs up,

  • I have never tasted a soup like that before and it looks very appealing! Thanks for sharing this vegetarian recipe. I want to turn vegetarian someday so I am taking notes.

  • I love your cooking programs, every time I want to cook peanut butter soup I always use your video. Thank you so much, God bless you

  • Watched this once cuz the guy was interesting, and super informative with some great takes. Watching it again now to actually make this dish ��

  • Ah Nanaaba not only u knows how prepare nice dishes but, nsana ɛka Fante su dɛm ahh, wu Fante su yɛ dɛw ɔɔɔɔ������������������������������

  • Instead of peanut butter you can do what Malawi women do crush raw peanuts, then toast these in a pan until they give the characteristic roast peanut aroma, and add to the tomato onion sauce

  • I love West African Peanut Stew/Sauce and will definitely try this plant based version! Looks so delicious! But gotta have my sweet potato or yams in there too. I’m excited to cook this version already!

  • Gonna try this recipe I already made egusi soup with fufu now I’m gonna try this today just went out and got ingredients I love Africa food love it��

    Ok I just made this OMG delicious ��

  • Great recipe. I like how you roasted your peanuts in the oven. The sauce is so mouthwatering. Those vegetables at the end serve as anu igbaliala nne.

  • 1st time I ever ate an African dish was at a Senegalese restaurant in Harlem. I lamb maafe and fufu and thikkery for dessert… I ONLY eat Senegalese cuisine!! I love this dish!

  • i like groundnut sauce alot! I think i can try this sucessfully,  yummy and edible, i learnt something, easy steps, thanks for sharing, thumbs up,

  • I love this channel so much ��. Can you please make a recipe with yellow rice, chicken, purple hard boiled eggs ( with food coloring) and veggies. I see some Senegalese make it but I don’t know the name of the dish. If any one knows the name of the dish please reply in the comments. ����. Also there is a brown rice dish with oxtail and big black peppercorn that I would like to try as well. If any one knows the name I would appreciate it. Again thank you �� I really enjoy your videos.

  • I love your cooking programs, every time I want to cook peanut butter soup I always use your video. Thank you so much, God bless you

  • I shared your recipy to everyone I know by this video
    Thank you very much
    I did this many times and everytime I make it
    My friends and loved ones and friends loves it

  • The name of that dish is “mafé” (or maafé, maffé). I already tasted it in a restaurant here in Montréal, it’s soooo good. I had the project for awhile to do this at home. Now, I have to find the right onion substitute for this recipe, maybe fennel bulb… Thank you for sharing this recipe!

  • Just made this. It turned out ok, I skipped the cabbage, used kale for the green and used potato instead of tofu and finally added just a little smoked paprika. I had the kids try and they didn’t hate it after they tried it like most of my cooking! If I didn’t have little kids who wilt at the slightest amount of spice, I’d add in a little bit of something spicy and maybe double the spices in the recipe. This recipe makes a lot and with the flat bread recipe, it’s enough to feed 4 adults easy.

  • 1st time I ever ate an African dish was at a Senegalese restaurant in Harlem. I lamb maafe and fufu and thikkery for dessert… I ONLY eat Senegalese cuisine!! I love this dish!

  • I love your videos Nana Aba, they are very easy to follow. I always learn something new anytime I watch your videos. Thanks for sharing.

  • Good job chef lola! Nicely prepared the chicken was perfectly seasoned and love how you browned them.Over here is very difficult to get peanut butter that contains just peanut and salt so i always roast some fresh peanuts my self and blend. My mouth is watering I’m craving peanut soup with some white boiled rice ��

  • I made this for dinner tonight and while it tasted good it never really second. I forgot to add the tomato paste until the end hope that is the reason. Waiting for the rice to cook and then we’re going to dig in:-)

  • What African recipe is this video talking about? Senegalese, Nigeria, Ghanaian, and many Africans alike. I have NEVER seen an African fry chicken without seasoning it with just salt. The chicken is always in the pot for longer than that. Much of this video is incorrect and incomplete. This recipe may be the Western, whitewashed versión of African peanut soup, but it most definitely is not African peanut soup

  • Have you noticed that the peanut butter in the US seems to always have a sweet taste even if you grind it fresh. But when I lived in Niamey the peanut butter wasn’t sweet at all.

  • Sis am loving this vegan series.i love how you roast the peanut,am thinking of making one of the recipe
    The roasted groundnut in the oven makes me want to drink garri.and finally you added those mixed vegetables.
    Happy Sunday sis

  • Mm looks so delicious
    I’m Ukrainian, but I’m learning how to cook different food from different countries…
    Never tried to cook a sauce made from peanuts ��
    I will definitely will try it ❤️

  • Not being racist but why do I see everything Caucasian people trying to make black culture their own it’s not. I love that they somewhat love our culture but stop pretending that you thought of black food

  • Finally!!!! Im home relaxing slept in late. No work day. Glad to be viewing another one of your videos. The peanut butter soup was such a DELITE. I had peanut butter soup twice. This version look so delicious and what is even better with your guidance I can make this myself at home. Thank you for another amazing recipe ��

  • Every other ingredient was salt lmao. Hmm little veggie and salt. Little salt with my salt and let’s add another pinch of salt. Top if off with some more salt!

  • I love your videos Nana Aba, they are very easy to follow. I always learn something new anytime I watch your videos. Thanks for sharing.

  • Okay My Sister this is the only video of Real Mandingo Peanut Butter done correctly on YouTube. Gambian Style For Sure! When it’s done correctly you see the red from throughly cooked peanuts and tomato. But Lamb Meat Minus Sweet Potato for me! Abaraka Bakke!

  • usually i start with oil and onions then the tomato paste then the meat, add water and the peanut butter last. Is there a different way to cook it? and why no oil? sokhna si dieulma hors antenne ngueu wakh ma sey fem. diapesi rek

  • Oh my gosh you just got a new subscriber i love Ghanian food! Do you have a book pending? Your cassava leaves next. And what about chicken pepper soup?

  • I’m 25 and in my first serious relationship and my man is a huge foodie! I made this for him ( following you) and he went wild!!! So thank you so so much. Please post more vegetarian too xx

  • Greetings from Bolivia! We also have a peanut soup, but we use raw shelled peanuts, stock, cumin, parsley, roasted noodles. It´s delicious.
    Going to try your recipe next time, looks lovely.

  • But let’s be honest. This is not the mother sauce. The mother sauce is definitely tomato paste, a TON of tomatoes, a TON of red onions, two red bell peppers (blended down) habaneros/scotch bonnets, thyme, curry powder, Maggie stock cube, garlic, ginger, crayfish (powdered). It’s the base of jollof, or any stew really.

  • I have been making my own version of this for years (with chicken), I think it’s time to make the real thing. Thanks for the great video.

  • This was one of my fav recipes from one of the Moosewood Cookbooks. Used to make it all the time. Thanks for this version. Oh and I love your lentil flatbread recipe game changer for me.

  • Good day: Thanks immensely for the peanut beef stew. I just cooked it with some variations; it was delicious. I added everything you instructed in the video, but I added coconut milk, ginger, rose mary, and bay leaf herbs, carrots, and cabbage. I enjoyed the myriad of flavors ranging from hot to sweet. I will try this recipe again. Can I use this recipe peanut butter sauce to pour over fried tilapia like I order from the West African restaurant? Have an awesome week.

  • Groundnut stew wow,,is very healthy.. I love the non frying method of making stew. Looks yummy sis. You are the best o. Thanks for sharing

  • Wow these comments are so ugly. People are just so disrespectful to Africa culture and African people for literally no reason, it’s truly pathetic. Instead of learning and being grateful for the lessons in our culture and history, y’all mock us, try to discredit us, and say rude shit. And for what? Seriously. We didn’t do shit but try and live our lives in peace.

  • So, I’m from Ghana, and I’m vegan. I think it’s wonderful that you’re inspired by the flavors of the motherland and that you’re sharing it with your viewers. I do have a suggestion though. Could you perhaps specify what country this recipe is supposed to be from? Because I cook peanut soup pretty often, and this is not the Ghanaian way of doing it. At all. This may be how they do it in Nigeria or Togo or Benin, etc. It would make all the difference between a viewer saying “look, she’s making (insert ethnic dish name) from my country” versus “what is she making? This isn’t how it’s made”. I also think it’s important to highlight the fact that Africa is a continent, and not a country, which is something a lot of westerners overlook. I know you can’t tell tone from text, but I’m really not trying to be negative or argumentative. Africans (especially west africans) take a lot of pride in our local dishes. Also, this video popped up on my recommendations and I’m subscribed now. Thanks for reading ��

  • Wendell Smith, Miami Fl….Ma’am…When I Watch Your Cooking…It Always Makes Me Miss My Mama…and Nana’s Cooking!.The Real Authentic Ghanaian Cuisine, That Some Of Us, Were Just Darned Blessed, To Be Raised On!! Hmm, Hmm, Hmmm! God Bless You!

  • Today was my first time trying to make this. First things first, I added WAY too much water. I reduced for 2 hours to about half volume and it was still like a soup. BUT, this was so delicious, I really liked the simplicity of this daunting dish. I’ve never cooked with a sweet base like peanut butter, and it still came out with a nice flavor. Thanks for posting!

  • Greetings from Bolivia! We also have a peanut soup, but we use raw shelled peanuts, stock, cumin, parsley, roasted noodles. It´s delicious.
    Going to try your recipe next time, looks lovely.

  • This was SOOOO helpful! Thank you so much! My mom swears I won’t be able to cook for my husband lol This is his favorite dish and you made it so simple. I’m waiting for it to be done right now and I ‘m so excited. My kitchen smells amazingggg.

  • What African recipe is this video talking about? Senegalese, Nigeria, Ghanaian, and many Africans alike. I have NEVER seen an African fry chicken without seasoning it with just salt. The chicken is always in the pot for longer than that. Much of this video is incorrect and incomplete. This recipe may be the Western, whitewashed versión of African peanut soup, but it most definitely is not African peanut soup

  • We don’t make peanut butter soup in my country Haïti most Haïtians would find it strange but I enjoyed watching also there’s a dish you Senegalese make with rice and fish cooked together what is it called and do you have the recipe for it?

  • God bless u Mama,I wish some ladies who don’t know how to cook will start watching u rather than use their time for something else…we appreciate u

  • I haven’t made the African peanut soup, but the red lentil flatbread..OMG! So good! I added some garlic and onion powder—had the flatbread today with some hummus (your recipe..yep I’m a fan) and roasted veggies. Wow! Thanks for the great recipes!

  • As a Liberian I have not eaten peanuts soup in a long time, will borrow your recipe and tweak it to our style. Never thought about getting ground peanuts from our local store

  • Thank you for your nice recipe actually my boyfriend from Ghana today I want to cook your recipe to empress my hubby thank you so much sister God bless you ��

  • We’ve made this twicewhat a beautiful recipe! I love seeing the colors of the spices for the marinade. Does your 4yo like the habanero pepper? Looking to teach my 3yo twins to like spice:).

  • How much water in the meat with the seasoning do you recommend, because the last time I didn’t get that much juice after 25 mins mines was dried out

  • Good day: Thanks immensely for the peanut beef stew. I just cooked it with some variations; it was delicious. I added everything you instructed in the video, but I added coconut milk, ginger, rose mary, and bay leaf herbs, carrots, and cabbage. I enjoyed the myriad of flavors ranging from hot to sweet. I will try this recipe again. Can I use this recipe peanut butter sauce to pour over fried tilapia like I order from the West African restaurant? Have an awesome week.

  • Ok so I just finished eating this. I also used Chef Lola pounded yam recipe with this one. The chicken stew was SO GOOD! I added carrots and kale to it! It was SO good. Chef Lola thank you!

  • Chef Lola! This soup looks so amazingly incredible, tasty, spicy, rich, yum yum, there are no words. I’m Indian and this is very similar to our cooking. I would love to make this. A+, thumbs, up!

  • Wow, this looks so delicious. I’m learning how to cook African dishes, and I truly love and appreciate how you explain everything and make it seem so simple. Thank you ������������!

  • Omg. I got to eat great African food for the first time since I started living on my own. It tastes exactly like my mom’s recipes. Thank you very much!

    I did make a slight change. I browned the meat in oil (2-3 tablespoons) with a little onion powder, maggi, salt and maggi. After browning the meat (but not cooking it thoroughly), I set that meat aside, and in the same pot (without washing), I boiled the 8 cups of water and followed your recipe through. I used 1.5 tomatoes.(I blended it) on top of the tomato paste. I cooked everything else the same way. I did not add the browned meat back into the pot until after adding the blended onions (as done in the video). This sauce and Yassa are 2 African dishes that I now know how to cook. Can’t wait to try other recipes! Thank you again.

  • So basically its meatless bolognese with peanut butter added.
    West African cuisine always seemed like a mixture of Italian/Indian/Chinese to me.

  • I’m from Senegal and we don’t make it like this. But I think it’s originally from Mali and we just nationalized the menu. Anyway different ways same result

  • Thanks for the recipe! Allergic to peanut butter, what do you think about replacing peanut butter with almond butter or sunflower seed butter?

  • Looks delicious. I will try that someday. I have been noticed your right arm has a tattoo looks cute. I’m thinking about getting a tattoo for my son who passed away in 2014. ��

  • I shared your recipy to everyone I know by this video
    Thank you very much
    I did this many times and everytime I make it
    My friends and loved ones and friends loves it

  • Gonna try this recipe I already made egusi soup with fufu now I’m gonna try this today just went out and got ingredients I love Africa food love it��

    Ok I just made this OMG delicious ��

  • thanks so much for this, looks yummy with so many great flavours yet seems pretty straightforward! excited — gonna try this with some peanut butter as i don’t have any groundnut, wish me luck! x

  • So here I am again. I signed into my gmail account, instead of the shared family one, so it looks like you got 2 LIKES from me today. No worries. It could not be truer.

  • My wife and I run a Cafe in Japan with lots of international dishes and this recipe fits in so well. With one exception, Japanese people as a whole hate cilantro, so we will use “shiso” and see how it goes. Thank you!!!

  • I made this today, but I halved the recipe since it’s just me eating. I had to at least double the seasoning, it was too bland with such a tiny bit of spice. I did add a tablespoon of miso to bump up the flavor. I had cabbage but no kale. Anyway, after it cooked a while, It was really good! I love peanut/tomato combo. It’s a keeper.

  • We don’t make peanut butter soup in my country Haïti most Haïtians would find it strange but I enjoyed watching also there’s a dish you Senegalese make with rice and fish cooked together what is it called and do you have the recipe for it?

  • I used to have a lot of friends from west Africa that made this dish. I missed it when they left and went back home. Thanks for the recipe!

  • I just tried this out for the first time using peanuts that I blended myself and my protein was beef and I used dried scent leaves and curry leaves in place of the bayleaves and spinach and oh my! It turned out splendid! Everyone at home loves it. Thanks for sharing your recipes with us. �� ��

  • It’s entirely possible this guy had alot to hear and learn from. The inflection of his voice made me skip immediately though. Specifically. I don’t even know what the rest of this is about, I stopped after 27 seconds. Upward inflection on the end of the sentence like a 2010 Twitch streamer is offputting in 2020.

  • Whenever I want to learn to make a new Ghanaian dish, I come straight to your channel��
    Your look beautiful per usual by the way ��

  • wow looks so yummy! my dad is from Ivory Coast and his tribe is Baoulé. I’m learning how to cook Ivorian food so I can make some when I visit family over there. Can’t wait to make it!❤️

  • The peanut stew is flavour packed, I’m not a vegetarian but I love the out come, please on my way to have a taste of this delicious stew ❤

  • I dig the idea of expanding the concept of mother sauces to include the entire globe. I suppose that there’s the danger that, if all the recipes are being viewed through the lens of French haute cuisine, there might be some Westernization of them, but I think that the pros would outweigh the cons. Is anybody actively pursuing this project?*

    * I mean after we manage to survive the current plague, of course.

  • Made this with my 16 year old Autistic son �� ( we’re trying to encourage him to learn more cooking ) the chopping wasn’t as good but the eating was!! Thank you from Dorset xx

  • Omg. I got to eat great African food for the first time since I started living on my own. It tastes exactly like my mom’s recipes. Thank you very much!

    I did make a slight change. I browned the meat in oil (2-3 tablespoons) with a little onion powder, maggi, salt and maggi. After browning the meat (but not cooking it thoroughly), I set that meat aside, and in the same pot (without washing), I boiled the 8 cups of water and followed your recipe through. I used 1.5 tomatoes.(I blended it) on top of the tomato paste. I cooked everything else the same way. I did not add the browned meat back into the pot until after adding the blended onions (as done in the video). This sauce and Yassa are 2 African dishes that I now know how to cook. Can’t wait to try other recipes! Thank you again.

  • I love this video! My partner is from Ghana and I wanted to surprise him with a Ghanaian dish. Your video was easy for me to follow! It came out really good, thank you!

  • As a Liberian I have not eaten peanuts soup in a long time, will borrow your recipe and tweak it to our style. Never thought about getting ground peanuts from our local store

  • It actually seems to have a similar flavour profile as Wuhan hot dry noodles which has a mixture of peanut and sesame ( tahini) dressing along with pickled vegetables and chilli.

  • How do I make sure my peanut butter doesnt have oil added?

    What kind of cabbage?

    Why Liquid Aminos, instead of salt?

    Instead of Kale, what can I add in its place?

    I cant wait to make this!!

  • thanks so much for this, looks yummy with so many great flavours yet seems pretty straightforward! excited — gonna try this with some peanut butter as i don’t have any groundnut, wish me luck! x

  • I tried this out and it turned out really delicious and smell so good. I added brown mushrooms and mackerel fish to mine. The garlic, ginger and tomato actually makes a big difference in taste.

  • How much water in the meat with the seasoning do you recommend, because the last time I didn’t get that much juice after 25 mins mines was dried out

  • looks real good, still no mother souce, not even sure if this could be called a souce at all.
    Seems more of a spiced vegetable stew with noodles

  • And you wonder why people are dying off of cancer when you put carsinoganic agents in you mouth and pay for it. When are people going to wake up? Meat is the causes of most disease including Covid19.

  • Can’t wait to make this it looks so yummy. And guess what, I have all the ingredients on-hand, no special trip to the store needed; thanks:)

  • This is crazy. I met a friend from the Gambia in university. He made peanut butter Stew for me and some friends once. We all joked about it beforehand. But all agreed it was pretty good after. Fast forward 10 yrs and I visited him in Gambia and his family made me some legit peanut butter sauce, and OHHHHHHH MANNN it was amazing! I never thought of recreating it until literally 2 days ago and I scoured Google and YouTube looking for recipes. Made a pretty good batch. I’ll definitely try your recipe too. I have some ideas of my own to spice it up too.

  • I tried to make the sauce but I think I failed something, color of the sauce was lighter and it tasted a bit wrong, I used cumin powder instead of seeds

  • Whenever I want to learn to make a new Ghanaian dish, I come straight to your channel��
    Your look beautiful per usual by the way ��

  • I made this today with my 1 year old watching. It taste so good and my son approves of the taste as well. �� instead of white rice I used brown rice. thank you for taking the time to share this with all of us.

  • Great video! Does anyone know of a saltless/oil free hot sauce like Tabasco or Valentina? I really miss those things but I don’t want to make anything in small quantities myself

  • Not being racist but why do I see everything Caucasian people trying to make black culture their own it’s not. I love that they somewhat love our culture but stop pretending that you thought of black food

  • I want to make this recipe, however I don’t eat meat. How would I make this using fish, what would the preparation be for the fish, and what kind of fish should I use?

  • Okay My Sister this is the only video of Real Mandingo Peanut Butter done correctly on YouTube. Gambian Style For Sure! When it’s done correctly you see the red from throughly cooked peanuts and tomato. But Lamb Meat Minus Sweet Potato for me! Abaraka Bakke!

  • I used to have a lot of friends from west Africa that made this dish. I missed it when they left and went back home. Thanks for the recipe!

  • We’ve made this twicewhat a beautiful recipe! I love seeing the colors of the spices for the marinade. Does your 4yo like the habanero pepper? Looking to teach my 3yo twins to like spice:).

  • Reminds me of my Gambian mother in law’s peanut butter soup. She makes it with either lamb, beef, or chicken with some basmati rice. Its fucking fire.

  • Are your recipes traditional or your take on them? Each one seems to take quite a bit of effort and steps…I imagine they would only be prepared on special occasions?

  • Great recipe. I like how you roasted your peanuts in the oven. The sauce is so mouthwatering. Those vegetables at the end serve as anu igbaliala nne.

  • usually i start with oil and onions then the tomato paste then the meat, add water and the peanut butter last. Is there a different way to cook it? and why no oil? sokhna si dieulma hors antenne ngueu wakh ma sey fem. diapesi rek

  • The peanut stew is flavour packed, I’m not a vegetarian but I love the out come, please on my way to have a taste of this delicious stew ❤

  • I love this channel so much ��. Can you please make a recipe with yellow rice, chicken, purple hard boiled eggs ( with food coloring) and veggies. I see some Senegalese make it but I don’t know the name of the dish. If any one knows the name of the dish please reply in the comments. ����. Also there is a brown rice dish with oxtail and big black peppercorn that I would like to try as well. If any one knows the name I would appreciate it. Again thank you �� I really enjoy your videos.

  • OMG>>that looks delicious & I have everything in the recipe……I am definitely going to make this for dinner tomorrow night….THANK YOU

  • I ALWAYS critique “wrong” methods when cooking any style of cooking, but you know what? That’s probably why I can NEVER get that authentic taste.

  • Hi Queen varieties, do you have a video on how to make garden egg sauce. Would like to see how you make it, I like your cooking style and especially you funny comments too ��

  • This recipe is so wrong if you call it west African peanut butter soup/ sauce. We never never put lemon juice. Never. It’s usually not a plant based dish but I can understand that vegans will want this dish too but please don’t call it west African peanut sauce. Call it something else. We don’t put cumin either.
    We add ginger, chillis, garlic and you have to cook the peanut very well or you’ll have the runs. SMDH. Nope. I’m sorry this is not it. I should know. It’s one of my country’s national dish. It may taste good to you but please call it something else. Thanks

  • I’m from Senegal and we don’t make it like this. But I think it’s originally from Mali and we just nationalized the menu. Anyway different ways same result

  • You’re Recipes are always the Best soo soo easy and simple to Follow. Just loved how you browned the chicken yuuum. Kindly send mine. Tastes absolutely delicious �� ��❤️

  • I love the presentation style being used, and in particular the historical background provided by Chef Johnson. Nice to understand the story behind what you are preparing. Does seem like he adds a lot of salt though

  • Groundnut stew wow,,is very healthy.. I love the non frying method of making stew. Looks yummy sis. You are the best o. Thanks for sharing

  • idk where my dad got the recipe but he always used to make chinese noodles with a sauce of peanut butter, sesame oil, soy sauce, and honey… add some crushed peanuts and omg the most delicious

  • Today was my first time trying to make this. First things first, I added WAY too much water. I reduced for 2 hours to about half volume and it was still like a soup. BUT, this was so delicious, I really liked the simplicity of this daunting dish. I’ve never cooked with a sweet base like peanut butter, and it still came out with a nice flavor. Thanks for posting!

  • This was SOOOO helpful! Thank you so much! My mom swears I won’t be able to cook for my husband lol This is his favorite dish and you made it so simple. I’m waiting for it to be done right now and I ‘m so excited. My kitchen smells amazingggg.

  • I ALWAYS critique “wrong” methods when cooking any style of cooking, but you know what? That’s probably why I can NEVER get that authentic taste.

  • there is no such things as ”african peanut sauce” africa is not a giant monolith. Peanut sauce is not eaten in the northern part of Africa, the eastern part and the southern part of the continent doesn’t cook it. it’s only very popular is west and central africa:-)
    ps: plus depending on the country, it is cooked very differently

  • I love how you made it looks absolutely appealing to my eyes.
    But my family’s don’t like peanut soup.

    Those peanut inside the oven looks so fresh and big..weldone nnem happy Sunday

  • That DOES look good. The lady who gave you that tip about opening both sides of the can must be my age ( 71).. we used to do that with dog food cans when I was a little girl.

  • Thank you so much for this recipe all other videos I found it impossible to find the ingredients. Where does this recipe originate?

  • Finally!!!! Im home relaxing slept in late. No work day. Glad to be viewing another one of your videos. The peanut butter soup was such a DELITE. I had peanut butter soup twice. This version look so delicious and what is even better with your guidance I can make this myself at home. Thank you for another amazing recipe ��

  • So tasty! Will definitely try it your way at some point (as in a no oil method). What is your reason for no oil out of curiosity? Just because most African peanut sauces I’ve tried are very oily haha. ‘m glad to see you have a no oil method as my family don’t appreciate oil in cooking as much as I do haha.

  • What a awesome video. Just found your channel and i can’t stop watching. I recently posted a tasty and healthy meal prep video, i would be glad if you could check it out, and tell me what you think.

  • I have been making my own version of this for years (with chicken), I think it’s time to make the real thing. Thanks for the great video.

  • Im sorry but peanut butter stew is bomb im sorry cause my tutor is a muslim and sjes married to an african man and she made some for me before i left so now i ask for more

  • I am making groundnut soup as we call it here in Africa, I had to come and see what your method was. It’s just the same way I make mine but I still learnt something new. Thank you sis. Love supporting you.

  • Thank you so much Jill! We started watching your videos when we first came vegan in October 2019! Thank you for changing our life! Namaste <3

  • I made this today with my 1 year old watching. It taste so good and my son approves of the taste as well. �� instead of white rice I used brown rice. thank you for taking the time to share this with all of us.

  • Are your recipes traditional or your take on them? Each one seems to take quite a bit of effort and steps…I imagine they would only be prepared on special occasions?

  • As someone who’s lived in Benin, West Africa for the past year+ I can tell you I’ve never even seen celery in the country… carrots are rare and definitely don’t get ground up into a sauce like that. And there is no way a maman here is adding the seeds of a tomato to her sauce. I appreciate his passion for educating on West african cuisine but he’s either misinformed or he’s generalizing a bit too much. (Yes I realize it’s a fusion food anyways)

  • I’m 25 and in my first serious relationship and my man is a huge foodie! I made this for him ( following you) and he went wild!!! So thank you so so much. Please post more vegetarian too xx

  • African Peanut Stew is one of my FAVORITES! Thanks, Jill! (You might want to update the recipe name on the Video & Website it says Peanut Sauce instead of Soup/Stew)

  • What a awesome video. Just found your channel and i can’t stop watching. I recently posted a tasty and healthy meal prep video, i would be glad if you could check it out, and tell me what you think.

  • I do think african cuisine are quite underrated. Uve heard about indian cuisine, asian cuisine from korean chinese to japan and thai, of course theres the European countries cuisine and American, and also mexican cuisine too. But we rarely hear inspiration from African cuisines which to think of it is one of the biggest continent.

  • Wow, this looks so delicious. I’m learning how to cook African dishes, and I truly love and appreciate how you explain everything and make it seem so simple. Thank you ������������!

  • Nice recipe!Chef lola,what brand of peanut butter did you use,cause I also live in the states and all the brands I have at home contain sugar.

  • And you wonder why people are dying off of cancer when you put carsinoganic agents in you mouth and pay for it. When are people going to wake up? Meat is the causes of most disease including Covid19.

  • Great base recipe but was under-seasoned for my palette, it tasted watered down until I altered it. I doubled the seasoning and added curry powder and berbere (an Ethiopian spice blend); since I was using potatoes and kale as my veggies I wanted more of a curry vibe. With those adjustments it was delicious. I would probably sub some of the water for a milk alternative next time around too to push it more towards curry. Regardless, it’s a simple and cheap recipe (something like $6 for that huge pot!) that can be adjusted very easily.

  • Bro what are you doing putting carrots and celery in there??? I thought this was representative of west African cuisine! They dont use that stuff

  • This guy: “You need to learn the mother sauces, mother sauces, the mother sauces.”

    Me tasting African peanut sauce: “That is one BADASS mother.”

  • wow looks so yummy! my dad is from Ivory Coast and his tribe is Baoulé. I’m learning how to cook Ivorian food so I can make some when I visit family over there. Can’t wait to make it!❤️

  • Jill I’m definitely trying this!���� it looks delicious! And has all my favorite vegetables in it, especially kale, haha!! I am obsessed with it and eat it all the time.���� Great job!!��

  • God bless u Mama,I wish some ladies who don’t know how to cook will start watching u rather than use their time for something else…we appreciate u

  • Made this for dinner today. Delicious! I’ve added a dash of cayenne pepper and substituted endive lettuce for kale (it’s out of season where we live). Thank you!!!

  • This looks and sounds incredible and I love this guy’s outlook. We’re all quarantined, we can’t travel, so maybe experience the world through food!! I also feel like if you can transform cooking into a social experience, it makes it so much more enjoyable.

  • Sis am loving this vegan series.i love how you roast the peanut,am thinking of making one of the recipe
    The roasted groundnut in the oven makes me want to drink garri.and finally you added those mixed vegetables.
    Happy Sunday sis

  • I love your style of cooking… it’s thoughtful and logical..
    I’m with you I prefer my carrots unpeeled way more flavour
    And yes whole tomatoes the seeds and insides are the best part I can’t stand it when people don’t use the lovey inside and yes!! The stems of the herb especially cilantro is full of flavour why waste it!

  • Im sorry but peanut butter stew is bomb im sorry cause my tutor is a muslim and sjes married to an african man and she made some for me before i left so now i ask for more

  • BRAVO for having this man on here!������������������������Smart Man��
    Learning all kinds of things from him
    And i watch ALOT of food videos��

  • Ah Nanaaba not only u knows how prepare nice dishes but, nsana ɛka Fante su dɛm ahh, wu Fante su yɛ dɛw ɔɔɔɔ������������������������������

  • Wow, that looks amazing Jill! I actually happen to have some cabbage that I need to use up too, perfect! I am definitely making it for dinner tonight thanks for sharing! ❤️

  • Add eggplant or garden eggs later when it’s done Nd peanut is fully cooked….and cook, with more hot pepper, for additional time….delicious. I’m Nigerian. Our cuisine is so yum

  • The point of mother sauces is that they each teach a technique that you base other sauces on. Unfortunately, this sauce doesn’t teach anything not already covered in the French mother sauces. Weirdly enough, this would be considered a variation on tomato sauce even if there wasn’t tomatoes. If it’s a sauce thickened and largely flavored by fruits and/or vegetables (or anything that’s not meat, egg, dairy, or grain), it’s considered a variation on tomato sauce. I wouldn’t take it personal, the mother sauces are pretty lame on their own and really need variations like this.

  • I have never tasted a soup like that before and it looks very appealing! Thanks for sharing this vegetarian recipe. I want to turn vegetarian someday so I am taking notes.

  • Thank you so much for this recipe all other videos I found it impossible to find the ingredients. Where does this recipe originate?

  • 0:31 Nope. Those are all French sauces from the French cuisine. That’s were the concept of 5 mother sauces exist. Sounds like his culinary school had a very French focus.

    Kinda demeaning to West African cooking to want this sauce to be part of that club… it’s already it’s own thing.

  • Have you noticed that the peanut butter in the US seems to always have a sweet taste even if you grind it fresh. But when I lived in Niamey the peanut butter wasn’t sweet at all.

  • Ummm, this is not African at all. Further, this lady doesn’t even know how to measure. A teaspoon of a ground spice is leveled off with a flat surface such as a knife. Her measurements were atrocious some rounded, some more flat, some nust plain ol’ guesstimates. And, “It’s okay to let your spices sit on the bottom of the pan”? Yeah, so they can BURN, as it only takes a few seconds for unprotected powdered spice to burn. Really, this video was terrible. Don’t waste your time.

  • I am making groundnut soup as we call it here in Africa, I had to come and see what your method was. It’s just the same way I make mine but I still learnt something new. Thank you sis. Love supporting you.

  • I love how you made it looks absolutely appealing to my eyes.
    But my family’s don’t like peanut soup.

    Those peanut inside the oven looks so fresh and big..weldone nnem happy Sunday

  • I love this video! My partner is from Ghana and I wanted to surprise him with a Ghanaian dish. Your video was easy for me to follow! It came out really good, thank you!

  • Wendell Smith, Miami Fl….Ma’am…When I Watch Your Cooking…It Always Makes Me Miss My Mama…and Nana’s Cooking!.The Real Authentic Ghanaian Cuisine, That Some Of Us, Were Just Darned Blessed, To Be Raised On!! Hmm, Hmm, Hmmm! God Bless You!

  • Nice video!! I was eating lunch with my mom and wondered if a peanut soup would exist. Then out of curiosity found your video and we’ve really enjoyed it. The soup looks mega yummy!!! Greetings from Lima, Peru.

  • Mm looks so delicious
    I’m Ukrainian, but I’m learning how to cook different food from different countries…
    Never tried to cook a sauce made from peanuts ��
    I will definitely will try it ❤️

  • Was very curious about this from the title. Theres a similar popular Chinese/Taiwanese dish too with cold noodle and peanut sauce, which is delicious.

  • I just cooked along with you. I’m using my trusty crockpot ��. I’m just using what ever I have in the cupboard and the freezer, so cannelloni beans, and the kale and peppers that I froze. Thanks for sharing.

  • I didn’t care for this one the taste of the peanut butter didn’t work for me (not your fault, no one likes everything), but the trick of baking the tofu was great! I’m not crazy about tofu (except with barbeque sauce), but this was good. I’ll try it with a different sauce. And my mil liked the dish in spite of not liking kale. She liked it here. Thanks.

  • I want to make this recipe, however I don’t eat meat. How would I make this using fish, what would the preparation be for the fish, and what kind of fish should I use?

  • This looks so delicious. I’ve had peanut butter soup before thanks to my friends from Ghana and Togo but I am vegan now, do you have any suggestions for replacing the meat?

  • First ate this in college geography class in the 80s. African peanut chicken soup has been one of my favorites since. More people need to listen to this gentleman and give it a shot. Wonderful flavors!

  • Nice video!! I was eating lunch with my mom and wondered if a peanut soup would exist. Then out of curiosity found your video and we’ve really enjoyed it. The soup looks mega yummy!!! Greetings from Lima, Peru.

  • I tried this recipe today and it was absolutely delicious! Everyone loved it. I didn’t have all natural peanut butter though. But I used the one I had and it worked just fine ��

    Thank you for sharing ��

  • I love groundnut soup( my favorite soup to make)…am from Nigeria,west Africa btw…love your channel, good healthy content ❤
    Grace n peace Beloved

  • This looks so delicious. I’ve had peanut butter soup before thanks to my friends from Ghana and Togo but I am vegan now, do you have any suggestions for replacing the meat?

  • Oh my gosh you just got a new subscriber i love Ghanian food! Do you have a book pending? Your cassava leaves next. And what about chicken pepper soup?