West African Peanut Stew

Hi friends! It’s been awhile!

I took a bit of a break from posting recipes, and actually, cooking in general. It’s been a combination of trying to juggle three jobs, a crazy summer trip (read all about it here!), and some intense caregiving responsibilities that have left me feeling too drained to do much more than roast some veggies.

But I’m trying to get back into it!

The recipes I’m cooking these days are mostly happening at my parents place – I’m cooking them dinner a few times a week – so they’re quick, easy, healthy recipes, and that’s really working for me right now.

Peanut stew

This one was a big hit – it’s my take on a typical Ghanian stew that involves lots of tomatoes, beans, and groundnuts (peanuts). The peanut butter makes it super creamy and gives it a nice depth of flavour. You can add other veggies to this as well, and I love that it cooks in one pot, and takes about 30 minutes. I like to serve with rice, quinoa, or another grain, or some warm naan. I hope you enjoy! Stay tuned for more quick and easy recipes like this one!

1 tbsp olive oil
1 onion, diced
6 cloves garlic, minced
1 red pepper, diced
2 cans diced tomatoes
2 cans chickpeas, drained and rinsed
chili flakes
1 cup natural peanut butter (the kind with no sugar/salt/oil added)
1 cup light coconut milk
1.5-2 cups water

To serve
Lime wedges
Cooked rice, quinoa, or your favourite grain, or naan

1. Heat the oil in a large soup pot over medium heat. Add onions and cook until translucent. Add garlic, red pepper, and a healthy pinch of salt. Cook until onions and peppers are softened, about 3-5 minutes.

2. Add diced tomatoes, chickpeas, chili flakes, peanut butter, and coconut milk, and stir. Add enough water so that it’s as thick as you wanted (in the pictures, I used 2 cups water). Cover, bring to a simmer, and cook 15-20 minutes. Taste and adjust salt, chili flakes, add more peanut butter if you want more depth of flavour.

3. Serve with grains or naan and a squeeze of lime.

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