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 Western 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, and our Sweet Potato Series seemed like a good place, 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!
Can you make this soup vegan?
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.
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!Print
- 1 Tbsp. vegetable oil
- 1 onion, chopped
- 2 lbs. (about 3 medium) sweet potatoes
- 4 cloves garlic
- 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
- Cilantro for garnish
- Roasted peanuts for garnish
- In a large pot, heat vegetable oil over medium heat. Add onion and cook until soft, 3-4 minutes.
- Meanwhile, peel and dice sweet potatoes. Add to onions. Stir. 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.
- 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.