West African Groundnut stew is a very flavorful and satisfying dish. This vegan version uses lentils. It can be varied by adding okra or squash. Groundnut stew is traditionally hot and spicy. Groundnuts are legumes. Peanuts are a groundnut and are similar to the nuts used in West Africa.
- 3 Tbsp vegetable oil
- 1 large yellow or white onion, sliced
- A 3-inch piece of ginger, peeled and minced
- 3-4 garlic cloves, chopped roughly
- 2-3 pounds sweet potatoes, cut into chunks
- 3-4 tomatoes chopped
- 1-2 hot peppers chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 bay leaf
- 1 teaspoon cayenne, or to taste
- 1/2 cup dried lentils, rinsed and drained
- 4-6 vegetable broth or water
- 1/2 cup natural peanut butter, creamy or chunky
- 1/2 cup roasted peanuts
- 1 bunch green kale, cut or torn into bite sized pieces
- Salt and black pepper to taste
- 1/4 to 1/2 cup of chopped cilantro
1 Heat the vegetable oil in a large soup pot set over medium-high heat. Sauté the onions in the oil for 3-4 minutes, stirring often. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
2 Add the lentils, vegetable broth, tomatoes, hot peppers, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer , cover the pot and simmer gently for 40-50 minutes, or until the lentils and the sweet potatoes are tender.
3 For a creamier texture use a potato masher to mash some of the sweet potatoes and lentils.
4 Add salt and pepper to meet your desired taste.
5 Stir in kale and simmer 10 minutes.
6 Serve over steamed brown rice.