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March 18, 2021West African Peanut Stew
Gluten-free and vegan
A warm and comforting stew for all the peanut butter lovers out there.
Please note that this is not necessarily an authentic African recipe, rather inspired by West African cuisine and its flavor profile.
The recipe and names for the stew vary from region to region, some of the names being: groundnut stew, maafe, or domoda.
Please note that this is not necessarily an authentic African recipe, rather inspired by West African cuisine and its flavor profile.
The recipe and names for the stew vary from region to region, some of the names being: groundnut stew, maafe, or domoda.
What you need:
2 tbsp olive oil (use vegetable stock for an oil-free option)
1 medium white onion, diced
2 cloves of garlic, minced
1 tsp chili flakes or 1 small fresh chili, finely diced
1 medium sweet potato, cut into 1 cm cubes
2 cups cooked chickpeas, washed and drained
1 can chopped tomatoes
1 cup oat milk
2 cups vegetable broth
1/4 cup creamy peanut butter
2 handfuls spinach, chopped
juice of 1/2 lemon
salt & pepper to taste
1 medium white onion, diced
2 cloves of garlic, minced
1 tsp chili flakes or 1 small fresh chili, finely diced
1 medium sweet potato, cut into 1 cm cubes
2 cups cooked chickpeas, washed and drained
1 can chopped tomatoes
1 cup oat milk
2 cups vegetable broth
1/4 cup creamy peanut butter
2 handfuls spinach, chopped
juice of 1/2 lemon
salt & pepper to taste
method:
1. In a large pot, heat oil or water over medium heat, add the onion, garlic, chili peppers and saute for 5 minutes stirring frequently.
2. Add sweet potatoes, chickpeas, chopped tomatoes, vegetable stock, oat milk, and spices.
3. Reduce to low-medium and simmer for 15-20 minutes, until the sweet potatoes are fork-tender.
4. Turn off the heat and stir in peanut butter, then chopped spinach and lemon juice.
5. Serve while it's still hot with some vegan yogurt, additional chili or hot sauce and roasted peanuts.
Bon Appétit!
2. Add sweet potatoes, chickpeas, chopped tomatoes, vegetable stock, oat milk, and spices.
3. Reduce to low-medium and simmer for 15-20 minutes, until the sweet potatoes are fork-tender.
4. Turn off the heat and stir in peanut butter, then chopped spinach and lemon juice.
5. Serve while it's still hot with some vegan yogurt, additional chili or hot sauce and roasted peanuts.
Bon Appétit!
