# African Peanut Stew

African Peanut Stew takes 15 min and serves 4.

Recipe by cottercrunch.com · original: https://www.cottercrunch.com/crock-pot-west-african-peanut-stew/  
Cuisine: African · Dish: Soups & stews, Curries  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/african-peanut-stew-recipe-2 (with step-by-step Cook Mode)

This peanut stew is a wholesome dairy-free and gluten-free meal that's packed with nourishment and warming flavors. It's delicious over rice and feeds a crowd. Stove Top, Crock Pot, and Instant Pot options!

## Ingredients (serves 4)

- 1 cup tomato sauce or plain diced canned tomatoes
- ½ cup natural creamy peanut butter (no stir work best)
- 2 teaspoons smoked paprika (adjust as needed)
- ½ teaspoon ground coriander (see note)
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon sea salt or kosher salt (or to taste)
- ½ teaspoon black pepper
- ½ to 1 tablespoon (7–15 ml) cooking oil (use 1 tablespoon if not browning meat)
- 1 pound (450 g) stew meat — chicken, beef, or pork, diced (optional)
- 1 cup (130 g) chopped onion
- 1½ teaspoons minced garlic (about 3 small cloves)
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 10 ounces (280 g) sweet potatoes, peeled and cubed (about 2 small)
- ⅔ cup (85 g) sliced carrots (optional)
- 2 cups (480 ml) broth, plus more as needed
- 2 cups (60 g) spinach leaves, chopped or 3 cups baby spinach
- Cooked rice or quinoa
- Chopped roasted peanuts
- Fresh cilantro

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- (480 ml) broth, plus more as needed

## Steps

1. Peel and cube the sweet potatoes
2. Chop the onion and dice the stew meat (if using)
3. Combine all sauce ingredients in a blender or food processor and blend until smooth, or whisk together in a bowl
4. Set the sauce aside
5. Heat a large pot over medium-high heat
6. Add meat (if using) and brown, turning once
7. Remove the meat and set aside
8. Add oil to the pot and sauté onion, scraping up browned bits
9. Add garlic and ginger and cook
10. Add sweet potatoes and carrots to the pot
11. Stir in sauce, broth, and spinach
12. Return meat to the pot if using
13. Cover and simmer, stirring occasionally, until the sweet potatoes are tender and the meat is cooked through, adding extra broth if needed
14. Set Instant Pot to Sauté and add oil
15. If using meat, brown first
16. Add onion and garlic and cook
17. Stir in sweet potatoes, carrots, spinach, sauce, and broth
18. Lock the lid and cook on High Pressure
19. Let the pressure naturally release
20. Make the sauce and set aside
21. (Optional) Brown meat with onion and garlic in a skillet
22. Add meat (if using), sweet potatoes, carrots, sauce, broth, and spinach to the slow cooker and stir to combine
23. Cook on Low for 4½–5 hours or High for 3 hours, checking at 2 hours for doneness

## Good to know

### Swaps

- No fresh ginger? Use 1 teaspoon ground ginger in place of the 1 tablespoon grated fresh ginger.
- No fresh garlic? Use about ⅜ teaspoon garlic powder in place of the 1.5 teaspoons minced garlic.
- No sliced carrots on hand? Simply leave them out since they're optional in this stew.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave until steaming hot.

### Making it ahead

The sauce can be blended up to a few days ahead and kept covered in the fridge until ready to cook.

## Nutrition (per serving, as published by cottercrunch.com)

- Calories: 374 calories
- Protein: 27.3 g
- Carbohydrates: 25.3 g
- Sugar: 9.3 g
- Fiber: 5.4 g
- Fat: 19.4 g
- Saturated fat: 4.2 g
- Cholesterol: 57.1 mg
- Sodium: 459.1 mg