Looking for a unique dinner idea? This simple peanut butter stew is packed full of flavor and nutrition. Serve it with a forkful of sauerkraut for a dose of probiotics!
This recipe is inspired by a West African peanut butter thickened stew called Maafe. However, it is more of a fermenting foodie fusion than a traditional recipe.
A quick, 1-pot meal
This stew is on our list of weeknight meals. It is quick, easy, and delicious.
Here are a few more reasons to love this peanut butter stew:
- The flavor usually improves over time, so it makes great leftovers.
- I can switch the vegetables with pretty much anything I have in my kitchen.
- It’s easy to scale up the recipe and make a HUGE batch. Perfect for feeding a large group.
Adding a bit of sauerkraut
I admit that sauerkraut and West African peanut butter stew usually don’t go together. However, I highly recommend trying it. You’ll be amazed at how much goodness a forkful of sauerkraut adds to your meal.
- A burst of fresh flavor that complements the rich soup.
- A bit of extra salt and spice (depending on the type of sauerkraut you use).
- Some probiotic goodness.
Traditional sauerkraut is delicious with this stew. If you’re inspired, try making spicy sauerkraut or mixed vegetable and turmeric sauerkraut. These will both add a whole lot of freshness and flavor to this meal.Print
Simple Peanut Butter Stew
Looking for a unique and delicious dish for dinner? This peanut butter stew is packed full of nutrients and flavor. It’s also a quick and easy, one-pot meal. Serve it with a forkful of sauerkraut for a burst of freshness and flavor. See the section above for details.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Stew
- Cuisine: West African
- Diet: Vegan
- 1 medium onion
- 2 large sweet potatoes
- 1 large carrot
- 3 garlic cloves
- 2 Tbsp vegetable oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional, if you like heat)
- 4 cups of water
- 1 large (28 oz) can of diced tomatoes
- 1/2 cup of natural peanut butter
- 2 cups of greens (kale, chard, or collard)
- 1 can of white beans
- 1 tsp salt, to taste
- 1/2 tsp ground black pepper
- 1/2 cup of sauerkraut (optional, see section above)
- 1/4 cup of roasted peanuts
- Peel and dice the onions. Scrub the carrot and sweet potatoes. Peel, if necessary, and chop into bite-sized pieces. I usually only peel if there are rough spots. Mince the garlic.
- Heat the oil in a soup pot. Add in the vegetables and saute until the onions start to soften about 4 minutes.
- Sprinkle in the paprika, chili powder, and cayenne. Toss to coat the vegetables.
- Add in the water, tomatoes, and peanut butter.
- Bring to a boil and simmer for 15 minutes, until the vegetables are soft.
- Meanwhile, wash and shred the greens. Drain and rinse the white beans. Once the sweet potatoes are fully cooked, stir the greens and beans into the stew. Simmer for 1 more minute.
- Add in the salt and pepper. Taste and adjust the seasoning if necessary.
- Serve each bowl with a forkful of sauerkraut and a handful of peanuts.
- The combination of peanuts and beans means that this dish is a complete vegetarian protein. However, feel free to serve it with rice or flatbread.
- Leftover peanut butter stew is AMAZING. I recommend making a double or triple batch and freezing it in 2 cup mason jars for quick and healthy meals.
Keywords: gluten-free, vegan, probiotic, healthy, 1-pot meal, winter, fall, spring, simple, easy, quick