West African Peanut Stew
30 minutes - 13 ingredients - vegan - easy to make - delicious
I went to a food festival a couple of months ago and there was an African street food truck selling several kinds of a delicious peanut stew. Peanut stews are originally from West Africa, where they are referred to as maafe or, in the native Malinese language, domodah. This is my version of it.
Ingredients (4 servings)
- 2 large yellow onions
- 1 tsp. ground ginger
- 1 tsp. ground paprika
- 1 large sweet potato
- 1 tsp. cumin
- 8 tomatoes
- 0,5 liters (about 2 cups) vegetable broth
- 3 tbsp. peanut butter
- 2 tsp. sambal oelek
- 2 cans kidney beans
- 70g peanuts (unroasted, unsalted)
- fresh parsley
- 250g rice
Chop the onions, dice the sweet potato (about 1 cm in size) and cut the tomatoes into small pieces.
Heat up some oil in a large pot and add the onions. Saute them for about 3-4 minutes.
If you like it, this would be the time to add some garlic, I pass, though...
Add the ground ginger and paprika and cook for another 30 seconds.
Then add the sweet potato and cook for another 3 minutes keeping it stirred.
Add the cumin, tomatoes and the vegetable broth. Bring it to a simmer and add the sambal oelek and the peanut butter. Stir, until the peanut butter has dissolved. Put the lid on and let it simmer for another 20 minutes over low to medium heat (until the sweet potatoes are soft).
Cook the rice.
Now you can adjust the consistency of the stew to your liking by mashing some of the sweet potatoes on the side of the pan for added creaminess.
Season with salt. Add the kidney beans.
Serve with parsley and crushed peanuts together with your favorite kind of rice.