Cozy, nourishing, and an explosion of flavor that will leave you questioning, “Why have I never added peanut butter to stew before?”: this spin on Rachel Ama's African Peanut Stew (from her book, Rachel Ama's Vegan Kitchen) is necessary for forging through these final weeks of winter.
This recipe also pays homage to our Co-Founder Mark’s initial inspiration for Big Spoon, his Peace Corps experience in Zimbabwe. There, village matriarchs would often add fresh-roasted, stone-ground peanut paste to stews to thicken them and add tasty nutrients. Ama’s recipe is a vegan take on the recipe her mother fell in love with during summers spent with family in Sierra Leone. It’s easy and economical, and with an undercurrent of Sweet Heat Peanut Butter, is perfect for spicing up your weekly meal plan.
INGREDIENTS
For the spice paste:- 2 yellow onions, roughly chopped
- 5 cloves garlic, peeled
- 3-inch piece fresh ginger, peeled and roughly chopped
- 1 tsp chile powder
- 2 tsp cilantro
- 1 tsp ground turmeric
- 2 tsp ground cumin
- pinch of salt
For the stew:
- 2 Tbsp oil
- 1 lb sweet potato, peeled and diced
- 1 (14oz) can black-eyed peas, drained/rinsed
- 3 Tbsp tomato paste
- 1 (14oz) can diced tomatoes
- 3 cups vegetable stock
- 1/2 cup Sweet Heat Peanut Butter
- salt/fresh black pepper
- 8oz fresh spinach
- Lemons, cilantro, scallions, and fresh jalapeno (or red chile) for garnish
PREPARATION
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To make the spice paste, combine onion, garlic, ginger, chile powder, cilantro, turmeric, cumin, and pinch of salt in a food processor and pulse until it is a fine, coarsely chopped paste.
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Heat oil in a heavy-bottomed pan over medium heat. Once heated, add spice paste and sautee (stirring occasionally) for 10 minutes or until lightly brown and fragrant. Feel free to add a touch more oil if the paste is sticking to the bottom of the pan.
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Add sweet potatoes, drained and rinsed black-eyed peas, and tomato paste to the pan and stir to combine. Add canned tomatoes, veggie stock, and Sweet Heat Peanut Butter and stir to incorporate. Season with salt and pepper to taste.
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Cover the pan with a lid and bring to a boil, then reduce heat and simmer on medium-low until the potatoes are soft (about 25 minutes). Remove from heat and add 8oz of fresh spinach. Stir into the stew to wilt.
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Ladle a bowl and top with a squeeze of fresh lemon, thinly sliced scallions and jalapenos (red chiles are also GREAT here), and sprigs of cilantro. Enjoy!
