I love a good peanut stew, but most leave me hungry an hour later. So I gave my version of African Peanut Stew a boost with red lentils that melt into the sauce to thicken it naturally and turns a cozy bowl into a meal that actually keeps you full. This recipe also uses crushed tomatoes rather than tomato paste to balance the peanut butter perfectly, without adding too much of that deep, concentrated tomato flavor. After 5+ years of developing plant-based recipes (my red lentil sweet potato curry has passed 10 million views), I know what makes a one-pot dinner worth making again. And I think you will agree… this one is a keeper.
What is African peanut stew?
This is a rich, tomato-based stew made with peanuts. It’s a staple across West Africa, where it’s also known as groundnut stew or maafe, and in The Gambia it’s called domodah. Traditional versions often include meat and ground roasted peanuts. This one is plant-based, with red lentils for protein and natural peanut butter as a shortcut.
Is this an authentic West African recipe?
It’s inspired by West African peanut stews rather than a copy of one traditional version. Recipes vary by country, region, and family. I like to think of this as a weeknight-friendly, plant-based version built on the same core flavors: tomatoes, peanuts, warm spices, and greens.
African Peanut Stew Ingredients
- High heat oil: Avocado oil is my go-to. For oil-free, sauté with a splash of broth or water.
- Fresh ginger and garlic
- Sweet potato: No need to peel, just scrub well. Cut into even, bite-sized cubes so they cook at the same rate.
- Spices: Cumin, smoked paprika, ground coriander, red pepper flakes, and salt build a warm, smoky flavor. Adjust the red pepper flakes to your heat preference.
- Crushed tomatoes: Any canned crushed tomatoes work (15 oz).
- Natural peanut butter: Look for one made with just peanuts. A drippy, runny peanut butter melts into the broth for the creamiest texture. For a peanut-free version, you could try sunflower seed butter (although flavor will be a little different)
- Vegetable broth
- Red lentils: They cook quickly and break down to thicken the stew naturally. Green or brown lentils hold their shape and take longer, so I recommend red. If you love red lentils (or have some extra hanging around your pantry), try out my red lentil dahl or my sweet potato red lentil curry!
- Kale or collard greens: Remove the tough stems before chopping. Could also use spinach. If you have a ton of kale from your garden left over, try out my potato kale soup.
Toppings
- Crushed peanuts: Roasted, salted peanuts add the best crunch.
- Cilantro: Adds freshness. If you don’t like cilantro, you can omit it.
- Lime juice: A squeeze right before serving brightens it up.
- Rice or quinoa: Makes it a heartier meal. It’s also delicious with warm flatbread for dipping.
💡Peanut lover? Try out my peanut tofu stir fry! This is my favorite peanut sauce recipe of ALL TIME!
How to Make African Peanut Stew
1. Garlic & Ginger
Warm some oil over medium heat in a large saucepan or pot. Sauté onion and garlic for 2-3 minutes until fragrant and starting to brown slightly.
2. Add Sweet Potato & Spices
Add your sweet potato cubes and spices (including salt). Give it a good stir to coat the sweet potatoes. Cook for another 4-5 minutes to let the sweet potatoes soften, stirring occasionally to make sure they aren’t burning.
3. Simmer
Add your crushed tomatoes, peanut butter, vegetable broth, and lentils. Bring to a strong simmer, then turn down to a low simmer and cover for 15-20 minutes, or until the sweet potatoes and lentils are cooked through.
4. Add Kale
Add your chopped kale and stir until wilted and cooked through.
5. Top with crushed peanuts & cilantro
Enjoy your dish in a bowl with or without rice. Top with crushed peanut and cilantro. You can also add some fresh lime if you’d like.
How to Store Leftover African Peanut Stew (Vegan)
- Fridge: Let the stew cool, then store in an airtight container for up to 4 days. The flavors actually deepen overnight!!
- Freezer: Freeze this african peanut stew for up to 3 months. Leave some room at the top of the container since the stew expands as it freezes. Thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium heat, or microwave in 1-minute bursts, stirring in between. The red lentils keep soaking up liquid as the stew sits, so add a splash of vegetable broth or water to loosen it back up.
- Toppings and sides: Store rice or quinoa separately so it doesn’t turn mushy. Add the crushed peanuts, cilantro, and lime fresh when serving to keep them crunchy and bright.
Allie’s tip: This stew is great for meal prep. Make a double batch on Sunday, portion it out with rice, and you’ve got cozy lunches for the week. Taste after reheating, since it may need a pinch of salt or an extra squeeze of lime to wake it back up.
What do you serve with African peanut stew?
Rice and quinoa are my go-tos but I also love bulgar (featured in my photos). Millet, couscous, or fonio (a quick-cooking West African grain) are great too. Warm flatbread or crunchy bread are SO good with this for dunking in the sauce…my mouth is watering just typing this. YUM!
Common Questions
For mild, skip the red pepper flakes. For more kick, cook a pinch of cayenne or a minced habanero. You could also add more red pepper flakes.
This stew is a filling, fiber-rich meal. Red lentils, sweet potatoes, and leafy greens bring fiber and plant protein, and peanuts add unsaturated fats. It’s naturally vegan and gluten-free, though you should check your broth label. Serve it over quinoa or brown rice to make it even heartier.
Each serving has about 23 grams of protein, mostly from the red lentils and peanut butter.
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African Peanut Stew
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Equipment
Ingredients
- 1 tbsp high heat oil of choice
- 1 tbsp finely diced ginger or minced ginger
- 3 cloves garlic minced
- 3 cups cubed sweet potato
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes
- 15 oz crushed tomatoes
- 1/2 cup natural peanut butter
- 3 cups vegetable broth
- 1 cup red lentils rinsed
- 3 cups chopped kale or collard greens
Toppings
- 1/2 cup crushed peanuts
- 1/4 cup chopped cilantro
- fresh lime juice optional
- fresh rice or quinoa for serving optional
Instructions
- Warm some oil over medium heat in a large saucepan or pot. Sauté onion and garlic for 2-3 minutes until fragrant and starting to brown slightly.1 tbsp high heat oil of choice, 1 tbsp finely diced ginger or minced ginger, 3 cloves garlic
- Add your sweet potato cubes and spices (including salt). Give it a good stir to coat the sweet potatoes. Cook for another 4-5 minutes to let the sweet potatoes soften, stirring occasionally to make sure they aren't burning.3 cups cubed sweet potato, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp red pepper flakes, 1 tsp salt
- Add your crushed tomatoes, peanut butter, vegetable broth, and lentils. Bring to a strong simmer, then turn down to a low simmer and cover for 15-20 minutes, or until the sweet potatoes and lentils are cooked through.15 oz crushed tomatoes, 1/2 cup natural peanut butter, 3 cups vegetable broth, 1 cup red lentils
- Add your chopped kale and stir until wilted and cooked through.3 cups chopped kale or collard greens
- Enjoy your dish in a bowl with or without rice. Top with crushed peanut and cilantro. You can also add some fresh lime if you'd like.
Notes
- Oil-free option: Sauté the ginger and garlic in a splash of vegetable broth instead of oil.
- Peanut butter: Use a natural, drippy peanut butter made with just peanuts and salt. For nut-free, swap in sunflower seed butter.
- Sweet potato: Cut into small, even cubes so they turn tender at the same time as the lentils.
- Consistency: Red lentils keep thickening as the stew sits. Stir in extra broth if it’s getting too thick.
- Storage: Keeps in the fridge for up to 4 days or the freezer for up to 3 months. Store rice or quinoa separately.
