African Sweet Potato and Peanut Stew is a hearty dish that makes a perfect meatless dinner. It may sound like an interesting flavor combo but it’s delicious. Really. So. Good.
A few years ago I had this amazing sweet potato and peanut soup at an Ethiopian restaurant. It was strange, actually, because it was called Western African Peanut Soup on the menu, but Ethiopia is not in West Africa. I was intrigued and ordered it anyways. I’ve been wanting to try to recreate it ever since then.
I couldn’t wait for a chance to share it with you, especially as a great reminder that sweet potatoes aren’t just for pies and casseroles. You can include them in soups and stews, and even in quesadillas. Yes, we totally did that!
What Is West African Peanut Stew?
This unique and hearty soup is also known as maafe or tigadegena in West Africa, though there’s variations of peanut or groundnut stew throughout Central Africa too. Depending on the region, the ingredients can change a lot, with some being vegetarian and others including chicken or lamb.
I’m making a version of this recipe like the one I experienced in a restaurant with a creamy peanut butter broth along with sweet potatoes, tomatoes, and kale. I like extra peanuts on top too!
Can You Make This Soup Vegan?
Yes, very easily! While I use chicken broth in it, you can totally substitute it out for vegetable broth instead.
Can You Add Protein?
If you are worried about getting enough protein in your meal, you can add chicken or cooked chickpeas. If you add chicken, cube it into 1-inch pieces and sauté the chicken until almost cooked through then remove from the pan and set aside and add back into the pan after adding the ginger and garlic.
If you want to add chickpeas, add 2 cans of chickpeas that you’ve drained and rinsed when you add the kale.
You could also serve the stew over brown rice or quinoa too.
I really think you’re going to love this soup. It’s creamy and a bit sweet but also spicy too. I love that sweet-spicy thing. Enjoy!
Podcast Episode: Making Sweet Potato Stew
Listen to learn how to make this recipe, along with some great tips from Christine:
Listen to more Recipe of the Day episodes here.
Print African Sweet Potato and Peanut Stew Recipe
African Sweet Potato and Peanut Stew is a hearty dish that makes a perfect meatless dinner. It may sound like an interesting flavor combo but it’s delicious. Really. So. Good.
Garnish with cilantro and roasted peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: African
Ingredients
- 1 Tbsp. vegetable oil
- 1 onion, chopped
- 2 lbs. (about 6 medium) sweet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 inch ginger piece, grated
- 4 cups chicken or vegetable broth
- 1 (28 oz.) can diced tomatoes
- 1 cup chunky peanut butter
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 3 cups chopped kale
- 1/4 cup fresh cilantro leaves
- 1/4 cup shelled salted peanut halves
Instructions
- In a large pot, heat vegetable oil over medium heat. Add onion and cook until soft, 3-4 minutes.
- Add the sweet potatoes. Cook for 5 minutes stirring occasionally.
- Add garlic and ginger. Cook 30 seconds.
- Add broth, tomatoes, peanut butter, cumin, salt, and red pepper flakes. Stir and heat to a boil.
- Add kale. Reduce to a simmer and cook for 15 minutes, until potatoes are very soft. Mash some sweet potatoes with a spoon to thicken the soup.
- Garnish with cilantro and peanuts.
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Notes
- If you want to add chicken, cube 1 pound of boneless, skinless chicken thighs or chicken breast into 1-inch pieces and sauté the chicken until almost cooked through then remove from the pan and set aside and add back into the pan after adding the ginger and garlic.
- If you want to add chickpeas, add 2 (16 oz.) cans of chickpeas that you’ve drained and rinsed when you add the kale.
This post originally appeared in January 2021 and was revised and republished in March 2024.
I first heard this on the ROTD podcast and finally had a chance to make this week. This recipe is a keeper and great for Lent if you use vegetable broth. My only changes were creamy peanut butter and crushed tomatoes to satisfy the young eaters in our family. The adults loved it and our kids told me it was really good. I love that it has a different flavor profile than we are used to and is a full meal in a bowl!
Thanks so much, Emily, and thank you for being a podcast listener! I love that you got to try something new that the family loved.
The ingredients were inexpensive. It was very easy to make. And it was delicious! The only change I’d make for next time is increasing the spiciness. 😀
Thanks, Ed! I’m so glad you enjoyed. 🙂