Vegan Gambian Peanut Stew
Vegan Gambian Peanut Stew is a rich West African Domoda recipe made with peanut butter, sweet potatoes, and tomatoes.
Ingredients
- 1 1/2 tablespoons coconut oil
- 1 large yellow onion diced
- 6 garlic cloves chopped
- 2 tablespoons freshly grated ginger
- 1 –2 jalapeño peppers diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 4 cups low-sodium vegetable broth or water
- Fresh thyme sprigs
- 1 pound sweet potatoes peeled and finely diced
- 1/2 cup creamy peanut butter
- 1 15 oz can cannellini beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 5 cups chopped kale
- 1 tablespoon freshly squeezed lemon or lime juice
- 1/2 cup chopped cilantro
For Serving (Optional)
- White rice brown rice, millet, quinoa, or fonio
Instructions
- Heat a large Dutch oven or deep pan over medium-high heat. Add coconut oil.
- Add diced onion with a pinch of salt and cook until lightly browned, about 5 minutes.
- Stir in garlic, ginger, and jalapeño. Cook 2 minutes, stirring frequently.
- Add tomato paste, cumin, coriander, cinnamon, cloves, salt, and black pepper. Stir vigorously for 2 minutes, adding a splash of water if needed.
- Pour in vegetable broth, scraping up any browned bits from the bottom.
- Add thyme sprigs, sweet potatoes, peanut butter, cannellini beans, and crushed tomatoes. Stir well.
- Bring to a boil, then reduce heat to maintain a steady simmer for 20–25 minutes until sweet potatoes are tender.
- For a thicker Vegan Gambian Peanut Stew, blend half the stew with an immersion blender while leaving some texture intact.
- Stir in chopped kale and simmer 3–5 minutes until wilted.
- Add lemon or lime juice and cilantro. Adjust seasoning to taste.
- Serve warm over rice, quinoa, or your favorite grain.
Notes
• Flavor deepens the next day.