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Groundnut Stew

Prep Time:

10 min

Cook Time:

35 min





About the Recipe


Tomato-Pepper Sauce

  • 1 habanero pepper

  • 2 large plum Tomatoes

  • 1 red onion, sliced (divided)

  • 1-inch ginger root

  • 3 cloves garlic

Optional Soy Curls & Jackfruit

  • (1) 8oz bag of Butker Soy Curls

  • (1) 14oz can jackfruit

  • 2 tsp paprika

  • 2 Maggie cubes

  • salt and pepper to taste

Peanut Stew

  • 2 cups of chopped sweet potatoes

  • 1 cup of chopped carrots

  • 3 tbsp oil (red palm or coconut)

  • remaining half onion - sliced

  • 1 tbsp Tomato paste

  • 2 bay leaves

  • 1 tsp iru (optional)

  • 1 tsp thyme

  • 2 bouillon cubes (e.g. Maggi cubes)

  • 3/4 cup unsweetened peanut butter

  • Salt and pepper to taste

  • 2 to 3 cups chickenless stock

  • 10oz spinach


Prepare the Tomato-Pepper Sauce

  1. Add all ingredients to a blender and blend until smooth. Set aside.

Prepare the Soy Curls/Jackfruit

  1. Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes.

  2. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls.

  3. Drain and rinse the canned jackfruit and place the bowl with the soy curls.

  4. Add the paprika, Maggi cubes and salt/pepper. Set aside.

Peanut Stew

  1. Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp.

  2. Add remaining red onion and saute until softened.

  3. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan.

  4. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes.

  5. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme)

  6. Add peanut butter and stock. Stir well until peanut butter is well combined.

  7. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min).

  8. Add in spinach and stir well.

  9. Serve over millet, wild rice or fonio.

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