West African Groundnut Stew

Posted · 11 Comments


West African Groundnut Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
The recipe for the stew was adapted from a version from Sierra Leone, Africa.
  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced or pressed
  • 3 tablespoons grated fresh ginger root
  • 2 tablespoons ground coriander
  • ½ teaspoon cayenne (or to taste)
  • 4 cups chopped onions
  • 2 tomatoes, chopped
  • 4 cups peeled and cubed eggplant
  • ½ cup vegetable stock or water
  • 1 cup chopped zucchini or yellow summer squash
  • 2 green peppers, coarsely chopped
  • 2 cups tomato juice
  • ½ cup peanut butter
  1. Steam or boil the sweet potato cubes until just tender.
  2. Meanwhile, sauté the garlic, ginger, and spices in oil for one minute.
  3. Add the onions and cook until they begin to soften.
  4. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes.
  5. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
  6. Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well.
  7. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
  8. Serve on rice, couscous or millet.

At Moosewood we garnish this stew with optional hard-boiled egg halves, and pineapple and banana slices.
Variations popular at Moosewood:
Substitute 3 cups of chopped green cabbage, and 1½ to 2 cups chopped okra for the eggplant, and add 1 cup of apple or apricot juice and some chopped fresh cilantro leaf.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

11 Responses to "West African Groundnut Stew"
  1. Darryl says:

    do you have a ‘my recipes’ button somewhere, so i can keep all my favorite online moosewood recipes (like this one:) together? i know there is one on other sites.

    great recipe!

  2. Susan Kormondy says:

    A friend had me over for lunch and served a Moroccan Peanut Chicken Soup. The above recipe (West African Groundnut Stew) was the recipe I could find. The soup that was served had chicken and rice. Do you have a different recipe with chicken and rice? Thank you.

    • laura says:

      Hi Susan,
      Moosewood doesn’t serve chicken. Your friend may have adapted our recipe and added that.

  3. Adrienne says:

    My sis made this last weekend, it was phenomenal. Thank you for sharing it on your website!

  4. Anand says:

    Loved it! Do you have nutritional info on this recipe?

  5. Jacqui Rose says:

    My knitting group met yesterday and the host made this for lunch. Fantastic! I’m off to buy the ingredients this morning to cook this for my husband. I have NEVER had a bad recipe from Moosewood and I have all the cookbooks. Been sampling your creativity since the 70s!

  6. Robert says:

    This is a very comforting stew. I made it for the second time this past weekend, so I could eat it for lunch at work for the rest of the week. I eat it with couscous, but I’m looking forward to having it with millet. Instead of using tomato juice, I used one cup tomato sauce with one cup water. Turned out great!

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