African Peanut Stew

 

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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. African Peanut Stew Serve this African-inspired vegetarian stew on rice for a hearty and healthful main dish.

This African-inspired dish is usually prepared with chicken, but this vegetarian version, using edamame, is super nutritious. In addition, the tomatoes, sweet potatoes and spinach infuse it with fiber, protein and antioxidants. 1 tsp dried coriander (optional) 2 cup s vegetable broth (or water) 1 medium sweet potato (about 1 lb), peeled and diced.

1 can kidney or black beans, drained and rinsed. 1 ½ cup s frozen peas (or frozen/canned corn) 2 cup s hearty leafy greens (spinach, arugula, kale, collard) Salt and pepper. 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.

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and. 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. 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. 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. More Stew Recipes to Explore.

Slow Cooker Jamaican Brown Stew Chicken; Brunswick Stew; Hot Pot Potatoes (African Stewed Potatoes) Maafe (Peanut Stew) Jamaican Oxtail Stew; Fish Stew. How to Make Chicken Stew (African Style) Season chicken with, sal.

List of related literature:

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

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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.

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Thus, like the movement of groundnut stew (soup) from the agro-ecology of the savanna, which first adopted peanuts from the New World, Jollof rice also appears to have diffused as part of a regional cultural and economic diaspora that soon manifested itself in local cooking cultures.

“Stirring the Pot: A History of African Cuisine” by James C. McCann
from Stirring the Pot: A History of African Cuisine
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In West and Central Africa the starchy main dish of millet or rice or maize (after 1500) is usually boiled in a large jar; a vegetable relish with a little meat or fish added is cooked in a smaller one.

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Dutch and German settlers introduced this food into New York State in the 1600s, calling it bockweit (beech wheat) because its seeds resemble beechnuts in shape.

“Encyclopedia of New York State” by Peter Eisenstadt
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About ¼ to ½ of the amount of ground meat in a recipe may be replaced with cooked grains or legumes, such as brown rice, couscous, millet, oats or soybeans.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
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afford—and it is slow cooked, is heavily spiced, and has at least some of its roots in West African cooking.

“Encyclopedia of African American Society” by Gerald David Jaynes, Thomson Gale (Firm), Sage Publications
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Add the tomato, bay leaf, cumin, hot pepper flakes, and saffron and place in a large flameproof casserole along with the stock, chicken, and rice.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
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• Add black beans, tomatoes, corn, chili powder and cumin.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
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Add cracked corn, urad dhal, millet, powdered spices and brown sugar.

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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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63 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.

  • 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’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

  • 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.

  • 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!

  • 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.

  • 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 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

  • 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!

  • 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

  • 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!

  • 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

  • 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.

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

  • 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

  • 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!

  • 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.

  • 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 ��

  • 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!

  • 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.

  • 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.

  • 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 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.

  • 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?

  • 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!

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

  • 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 ��

  • 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.

  • 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.

  • 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.

  • 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!!!

  • 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!!

  • 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 ❤

  • 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!!��

  • 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.

  • 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,

  • 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

  • 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:)

  • 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 ������

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

  • 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.

  • 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 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.

  • 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.

  • 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)

  • 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! ❤️

  • 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:-)

  • 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.

  • 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.

  • 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. ��

  • 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

  • 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!

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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 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 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.

  • 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