West African Peanut Stew Recipe

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Aug 19, 2011

I added the chicken, used regular potatoes instead of sweet and fresh tomatoes instead of canned. It was really good. I thought it was a tad bit too spicy, but dad and hubby both thought the spice level was perfect. Next time, I will add the tomatoes and greens at same time I add potatoes, didn't think they needed extra cooking as they came out very soft (maybe because I cut them in small bite size chunks).

—mrs. kosmos

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Apr 06, 2012

I made it vegetarian by replacing the chicken with garbanzo beans and chicken broth with vegetable -- upped the protein by serving it over quinoa. Delicious!

—jannllww

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21 Ratings

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Jun 24, 2011

Let me be the first to say that this is absolutely delicious and different! I followed the directions exactly except for subbing regular potatoes for the sweet potatoes. Shared with some friends that couldn't believe how tasty it is. If not for the high fat/high carb/high cholesterol I'd make frequently. As is...it will have to be a rare treat.

—Emily Tisdale

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Nov 26, 2012

One of our favorite restaurants occasionally serves this soup, and we always look forward to it. I generally followed the recipe and used red garnet sweet potatoes as they are chock full of nutrients. We omitted the greens, cut the red pepper flakes by half, and used chunky natural peanut butter (no sugar added) so I tossed in a small fistful of brown sugar, and a little cinnamon, ground cloves and cumin for added aromatic spice. I actually liked that the potatoes cooked down and gave the soup a comforting thick texture perfect on a cold day. If I needed it served over anything, it likely would be quinoa for the additional protein. I will be making this again!

—chef's daughter

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Aug 02, 2011

I made this with the closest ingredients I had (yellow onion instead of red, regular greens instead of collard greens) etc, and I thought it came out very good. There are a lot of veggies and the peanut butter adds a nice flavor.

—Rachel

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Mar 13, 2012

Love this dish! I've always called it African Groundnut Stew. I like it thick so cut way down on the chicken stock. Added tomato paste - did not add potatoes. Eat over rice.

—Michelle Z

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Dec 05, 2011

Very tasty! Used cubed butternut squash instead of sweet potatoes and left out the crushed chili pepper for the kids. Probably easier to make with the sweet potatoes because the squash was tough to chop but that is what we had on hand.

—Jeminah

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Jan 12, 2013

This has an interesting and unique taste to it. I made it pretty much as written except reduced the broth to 4 cups and added a little extra PB to it. I also added some cinnamon, nutmeg, cloves, allspice and cumin to it. This is my 2nd time making it and I'm having it with fufu tonite!

—Mike

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Nutrition

Calories
731 kcal
37%

Carbohydrates
44.9 g
14%

Cholesterol
70 mg
23%

Fat
43.8 g
67%

Fiber
11.1 g
44%

Protein
45.5 g
91%

Sodium
1567 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

West African Peanut Stew

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 731
Calories from Fat: 394

% Daily Value *
Total Fat 43.8g 67 %
Saturated Fat 7.7g 38 %
Cholesterol 70mg 23 %
Sodium 1567mg 63 %
Potassium 1303mg 37 %
Total Carbohydrates 44.9g 14 %
Dietary Fiber 11.1g 44 %
Protein 45.5g 91 %
Sugars 14.5g
Vitamin A 345 %
Vitamin C 41 %
Calcium 21 %
Iron 56 %
** Thiamin 23 %
** Niacin 224 %
** Vitamin B6 68 %
** Magnesium 57 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.