# Rich & Creamy Plant-Based West African-Inspired Peanut Stew > [!metadata]- Metadata > **Published:** [[2025-10-27|October 27, 2025]] > **Key Ingredients:** Peanut Butter, Sweet Potato, Kale, Ginger, Tomato > **Tags:** #🌐 #recipe #west-african #vegan #stew ![[00 - Meta/Attachments/Recipes/rich-creamy-plant-based-west-african-inspired-peanut-stew-1.jpg]] A rich and creamy plant-based West African-inspired stew that combines the deep flavors of peanut butter with aromatic spices, sweet potatoes, and hearty greens. This one-pot meal features staple spices like cumin, cinnamon, turmeric, chili, black pepper, cayenne, and clove for a perfectly balanced flavor profile. ## Preparation Time - **Prep**: 15 mins - **Cook**: 35 mins - **Total**: 50 mins - **Servings**: Makes about 8 cups (4 full-sized servings) ## Ingredients ### For the Stew #### Spice Mix - 1 teaspoon cumin powder - ¾ teaspoon salt - ½ teaspoon cinnamon powder - ¼ teaspoon turmeric powder - ¼ teaspoon chili powder - ¼ teaspoon black pepper (about 10 turns) - ⅛ teaspoon cayenne powder (omit if you don't like spicy) - ⅛ teaspoon clove powder #### Vegetables - 3 cups sweet potatoes, cut into ½-inch chunks (about 2 small to medium-sized / 395 g) - 1 cup yellow onion, diced (160 g) - ½ cup red bell pepper, diced (75 g) - 1⅓ tablespoons garlic, minced (10 g) - 2 teaspoons ginger root, peeled and minced (8 g) #### Base Ingredients - 3 cups canned crushed or diced tomatoes (730 g) - ½ cup natural creamy peanut butter (130 g / no added salt or sugar) - 2½ cups water (590 ml) - 3 cups kale, chopped (90 g) ### For Serving (Optional) - Chopped peanuts (toasted or raw) ## Instructions 1. **Prepare Spices**: In a small dish, mix together cumin, salt, cinnamon, turmeric, chili powder, black pepper, cayenne, and clove powder. Set aside. 2. **Heat Pot and Cook Vegetables**: Heat a large pot over medium heat for 3 minutes. Add sweet potatoes, onion, bell pepper, garlic, and ginger. Cook for about 3 minutes, stirring occasionally. Add a splash of water and stir if things start to stick. 3. **Toast Spices**: Add the mixed spices to the pot and toast for about 1 minute, stirring constantly to prevent burning. 4. **Add Tomatoes and Peanut Butter**: Add the canned tomatoes and peanut butter. Stir until the peanut butter is well incorporated and any stuck bits are loosened from the bottom of the pot. 5. **Simmer the Stew**: Add 2½ cups water (590 ml) to the pot, stir well, and bring to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes with the lid on at an angle. Stir every 5 minutes or so with a wooden spoon, making sure you get up any stuck bits from the bottom of the pot. 6. **Finish with Kale**: Remove the lid, add chopped kale, and simmer for an additional 10 minutes, uncovered, until the sweet potatoes are fork-tender. 7. **Serve**: Garnish with chopped peanuts and serve immediately, or cool and store in the fridge. The stew will thicken and the flavors will continue to meld as it cools. ## Notes - **Substitutions**: Almond/sunflower/cashew butter work (slightly different texture) - **Heat Level**: Omit cayenne if avoiding spice; be mindful when toasting spices to prevent burning - **Jalapeños Tip**: Fresh sliced jalapeños add a bright, vibrant heat to the stew—highly recommended! - **Storage**: Refrigerate up to 5 days; flavors meld as it cools