West African Peanut Stew

a bowl of stew with peanuts on top of it.

By: Chef Sam Gasbarro and HealthySchoolRecipes.com:

1 hour

15 minutes

Total Servings: 4 - Serving Size: 1½ cups



1 tablespoon olive oil

1/2 cup of chopped onion

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced (grated)

2 teaspoons cumin

3 tablespoons tomato paste

2.5 cups sweet potato, cubed, raw

1/2 cup unsweetened creamy peanut butter

4 cups vegetable/chicken broth

1/2 cup cooked frozen chopped spinach, thawed, drained of excess water

1 ½ tablespoons lime juice, freshly squeezed (about 1 ½ limes)

4 ounces roasted peanuts

Cilantro as garnish


This recipe is adapted from a recipe for K-12 school food service created by Chef Sam Gasbarro and HealthySchoolRecipes.com. For the original volume food service recipe, visit PeanutsinSchools.org

In a large pot over medium heat, warm the olive oil. Add the onion, garlic, and ginger. After 2 minutes, add cumin and continue to cook for 2 more minutes. Stir together and cook until onion is translucent (about 5 minutes total).

Add the tomato paste and stir until well distributed in onion mixture. Add the peanut butter and vegetable broth. Stir together then bring to a boil. Add sweet potato. Reduce heat to medium-low, cover and cook for 15-20 minutes or until sweet potatoes are tender, stirring occasionally to prevent sticking.

Add the chopped spinach to the pot, stir, then continue -to cook for another 15 minutes. Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Stir in lime juice and peanuts right before service. Top with roasted peanuts and cilantro. Serve warm over steamed brown rice.

Nutrients Per serving

Fat34 g
Trans Fats0
Carbohydrate40 g
Protein18 g
Sodium590 mg

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