I love African food. The history, the flavors, the spices. And it also has a lot of combination of plant and seed based cuisines. While researching more African cuisines, I’ve found this nice vegan Gambian peanut stew recipe. Combined with honey glazed sweet potatoes, here’s a meal that everyone (including meat lovers) can enjoy. 🙂

Peanut Stew with Honey Glazed Sweet Potatoes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Course Main Course

Calories 612 kcal

Ingredients

  

• 2 1/2 tbsp olive oil
• 1 yellow onion
• 1/4 cp minced garlic
• 1-2 fresno peppers get rid of the seeds if you don't want it too spicy!
• 1 can crushed tomatoes
• 1 tsp cumin
• 1 tsp coriander
• 1 handful thyme springs finely chopped
• 1/2 cp peanut butter
• 2 cp dried black eye peas you can also use any type of can beans!
• 8 cp veggie stock
• 5 cp kale
• 1 tbsp lemon juice
• 1 1/2 cp cilantro set some aside for garnish
• 1 sweet potato
• salt and pepper for taste
• 1 tbsp honey add more if you want more sweetness!
• 1 small can tomato paste

Keyword African, Vegan, Vegetables

Step 1

Slice the sweet potatoes into quarters. (You can peel off the skin if you want, but it is healthy for you.) Season with salt and pepper. Cover with light oil and roast in the 350F oven for about 10 to 15 mins.

Step 2

While the potatoes are roasting, you can sauté the ginger and peppers in a separate pot. (I didn’t have jalapeño peppers. So I used fresno peppers instead.) Remove the seeds from the peppers if you don’t want the stew to be too spicy. In a large pot, add your beans (I’m using black eye peas, but you can use canned beans if you don’t have time.) and veggie stock. Add salt and turned up to the heat high.

Step 3

While your beans are cooking, sauté your onion and garlic until they’re translucent. Add the ginger, peppers, veggie stock, tomato paste, and tomato sauce. Heat it up until it starts to simmer. Now combine and stir the peanut butter into the pot. Salt and pepper to taste.

Step 4

In a hot pan, add the olive oil. Sauté the sweet potatoes until they get a nice color. Place them in the bowl and mix with the honey and cilantro.

Step 5

When you combine the cooked or canned beans to your peanut stew, add the kale (Oh, I love adding greens to my dishes :)). It’s super important to add the kale last. The color and texture will last a bit longer. Garnish with cilantro and drizzle with olive oil (you can also add seasonal fruit to your dish. I decided to add some figs). And enjoy! More content coming soon. Check out my latest recipe that I recently post.

God Bless,

Kejaré Cuisine