Say hello to the most savory, the creamiest, the most assuredly kick-assiest dish I’ve ever had the pleasure of sharing here on the blog. Savory African Peanut Stew is going to change your life, renew your faith in mankind, and have you belting out “Food, glorious food!” while you hold your bowl out imploringly for more.
This Savory African Peanut Stew is truly a one pot recipe wonder I will make again and again.
Maybe, though, a peanut stew is something too far off the grid for you? A glance at the ingredients and you’re like…is this for real?
I hear you. I, myself, would never make a peanut-butter-and-tomato-sandwich. Blecch.
Is this the right time, though, to mention that in grade school I loved PB and mayonnaise sandwiches…?
I know, I know. That may not allow you to instill a ton of trust in my palate. I promise, though, that it’s safe to put your faith in me.
This savory peanut stew not only works, it’s the absolute dreamiest, creamiest, most delicious stew ever! Each bite gives you a combo of tender pork and sweet potatoes all blanketed by the creamy sauce.
Wait, where is the ‘peanut’ part of this peanut stew?
That’s a great question. The magic is in the dreamy peanut sauce you create. It’s a delicious blend of broth, natural peanut butter, fresh ginger (yes, fresh ginger, trust me on this), garlic, coriander, cayenne, and salt. A little vinegar at the end brightens all the flavors.
It’s the very best part of this incredible dish, and would work in so many combinations of stew ingredients…
→chickpeas, boneless chicken, or turkey tenderloin in place of the pork
→cooked brown rice, white potato, or cauliflower in place of the sweet potato
→kale, collard greens, peas, asparagus tips, or green beans in place of the spinach
Is this peanut stew easy to make?
Absolutely, yes. Be sure to read the tips in the Recipe Notes section below for helpful tips. Once you’ve got all your ingredients together, it’s a breeze to make.
This might be a good time to mention the culinary concept of mise en placewhich is a French term meaning, literally, ‘everything in its place.’ As it applies to the kitchen, it means first becoming familiar with the recipe, then (equally important) arranging all the necessary ingredients and tools you’ll need before you begin the cooking process.
The concept is especially helpful in this type of recipe. You’re essentially adding groups of ingredients to the pot, allowing them to saute or simmer for a time, before adding the next group of ingredients. By having your mise en place, you’re allowing yourself to cook in the most efficient way possible while also preventing errors, ommissions, or an overcooking disaster while you peel and chop that sweet potato you forgot you needed!
Like I did.
::sheepish grin::
The prep -or mise en place – for this recipe is about 15 minutes. The modicum of effort you make is all worth it when you produce a delicious peanut stew with ease, and then get to do the big, overly dramatic, honey-can-you-remove-the-lid-while-I-video-this-and-for-goodness-sake-no-talking reveal 🙂 🙂
Isn’t it gorgeous? I wish you could smell it. I hope you try it!
XO,
Julia
Savory African Peanut Stew
A one-pot recipe wonder, this savory peanut stew is notable for its creamy sauce infused with flavor from ginger, coriander, and cayenne. You will equally love it's rich texture, and the ease with which you can make this. Hearty and wholesome ingredients, all in one dish.
Ingredients
- 3 tablespoons olive oil
- 1 medium sweet bell pepper diced (about 1 cup)
- 1 medium onion (yellow or Vidalia) diced (about 1 cup)
- 1 pound pork tenderloin, cut in bite sized chunks may substitute chicken
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons minced garlic
- 1 tablespoon fresh ginger, diced
- 2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper or to taste
- 1 15 oz can diced tomatoes undrained
- 1 large sweet potato peeled and chopped
- 3 cups low sodium chicken broth
- 3/4 cup natural peanut butter
- 1 cup baby spinach
- 2 tablespoons apple cider vinegar
- 1/2 cup peanuts for topping
Instructions
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In a large soup pot, heat the olive oil over medium high heat. Add the diced peppers and onions and saute until softened, 3-5 minutes. While that is cooking, sprinkle the salt and pepper over the pork chunks.
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Add the pork to the pot and brown the meat on all sides, about 2 minutes. Drop in the garlic, ginger, coriander, and cayenne, and saute for 1 minute more.
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Pour in the canned tomatoes, then add the sweet potato, and broth. Cover and bring to a boil, then reduce heat to a gentle boil for 15-18 minutes, until the sweet potatoes are softened.
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Add the peanut butter, and whisk until smooth. then add the spinach. Cover and cook for an additional 1-2 minutes. Remove from heat and stir in the vinegar. Taste, and adjust seasonings (ie., salt, cayenne, pepper) as desired.
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Serve hot with peanuts sprinkled on top.
Recipe Notes
Fresh ginger is highly recommended for this recipe - it's spice and kick plays a huge role in the flavor. If you are using ground ginger, I would recommend starting with 1/2 teaspoon and adjusting up from there as you like.
A substitution of boneless chicken or turkey tenderloin would work equally well as pork here.
Cayenne pepper is optional. The scant 1/8 teaspoon I used definitely made itself known. The sauce had a subtle though definite kick, with the combo of cayenne and fresh ginger. If cayenne is not your preference, try substituting additional black pepper, or adding hot sauce in place of the cayenne.
I always cook with natural peanut butter made with just peanuts and salt (like Teddie brand); no added sweeteners. If you need to use sweetened peanut butter, it will change the final flavor profile somewhat, though I'm guessing it would still be delicious 🙂
I put it over rice and added fresh cilantro as a garnish. Super delicious!
Fantastic! I bet cilantro was a great addition.
Beautiful recipe!
Thanks so much!