West African Peanut Stew

West African Peanut Stew Recipe

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Carolyn Haas


When my daughter was in grad school, she found a similar recipe in the Houston paper. I loved it and asked for the recipe. What she gave me was a bit different from the original, and I've changed it a little myself. Also: my son was in a school play and parents were encouraged to bring a meal for the actors during tech week so they could continue to rehearse without leaving for supper. I brought this. Unfortunately, it looks kind of unappealing. Some students were "brave" and tried it, others passed it up. Most who tried it liked it, my son was mortified at my choice. Too bad!


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20 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 c
    onion, chopped
  • 2 medium
    sweet potato, peeled and diced
  • 2 clove
    garlic, minced
  • 14 oz
    diced tomatoes with green chiles*
  • 1 tsp
    ginger, grated (i use jarred ginger)
  • 1 medium
    red bell pepper, chopped
  • 4 c
    vegetable broth
  • 1 c
    peanut butter, chunky or smooth
  • 1 small
    zucchini, sliced
  • ·
    salt and pepper to taste
  • ·
    chopped peanuts for garnish
  • ·
    parsley or cilantro sprigs for garnish

How to Make West African Peanut Stew


  1. Heat oil in soup pot. Add onions, sweet potatoes, red pepper and garlic. Stir over medium-high heat until onions have softened.
  2. Add tomatoes, broth and peanut butter. Stir together and cook over medium heat for about 10 minutes. Add zucchini, cook for another 5 minutes. If the stew is too thick, add extra broth.
  3. * NOTES: A) Instead of tomatoes, use equivalent amount of salsa. Mild, medium, or hot is your choice. B) Use a hotter variety of pepper or use part red pepper and part jalapeño.

Printable Recipe Card

About West African Peanut Stew

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian
Hashtag: #Peanut butter

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