Groundnut Stew

This recipe is for an African stew starring groundnuts, aka peanuts. It’s hearty, filling, and simple to make. Not to mention, it’s pretty freakin’ cheap and makes a boatload. If you can’t eat it all, freeze it! I am taking three frozen portions to Burning Man and am excited to defrost and have a nice serving of veggies ready for me!

Alex is excited for stew. This is just known as “the stew” in our house.

Chop, chop, chop! Don’t be too picky about uniformity.

Mmmm ginger, tomatoes, there was garlic there too but I think it was already in the pot.

Alex stole the camera. Several shots of my butt did not make the cut for the post.

Saute onions and cayenne together.

Aww Alex and my mom!

Hippo is hungry for stew. Hippo is always hungry.

Add the sweet potatoes and cabbage.

Add the juices, the ginger and tomatoes. You can also add cilantro here if you wish.

It will be red….and then you add the peanut butter and simmer a little longer.

It turns out to be beautifully orange. I also added cinnamon and some raisins (not shown) and it was a great addition for a little sweetness.

Groundnut Stew (adapted from Casual Kitchen)


2 medium-to-large onions, coarsely chopped
2 Tablespoons olive oil
1/2 teaspoon cayenne pepper
3 garlic cloves, either minced or pressed
1 small cabbage, chopped
3 medium to large sweet potatoes, cubed coarsely
3 cups tomato juice (more if necessary)
1 cup apple juice
2 teaspoons fresh peeled and grated ginger root
1 Tablespoon fresh cilantro (optional)
2 tomatoes, coarsely chopped
1/2 cup peanut butter (I use the natural kind and it works beautifully)
A few dashes of cinnamon
A handful of raisins
Sauté the onions and the cayenne pepper in oil for about 10 minutes over medium heat. Add the garlic and sauté for three minutes. Add the cabbage and sweet potatoes and sauté for a three minutes.

Add the juices, ginger, cilantro and tomatoes. Bring to a boil, cover and simmer for 20-25 minutes or until the sweet potatoes are tender. Add the peanut butter, raisins and cinnamon, stir thoroughly, simmer a few more minutes, and serve. Add more juice if necessary to thin it out.

Can be served over millet, a traditional African grain.


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