Vegan peanut stew made with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve on its own or over grains.
I first heard about this kind of peanut stew when friends described one they had cooked together. They said it tasted better than takeout, and that praise stuck with me. I wanted a cozy, affordable alternative to ordering in, so I experimented with a version packed with root vegetables, hearty greens, chickpeas for protein, and a rich spoonful of peanut butter to round out the flavors.
The result is my take on African Peanut Stew: a thick, creamy, warmly spiced tomato broth with sweet potato and collard greens. It’s comforting, adaptable, and easy to make in one pot. It’s become a favorite in our house for chilly nights and works equally well for meal prep or weeknight dinners.
What You Need to Make African Peanut Butter Stew
Traditional versions usually combine root vegetables, leafy greens, and a spiced tomato base. This recipe keeps those elements simple and straightforward while emphasizing creamy peanut butter and plant-forward protein.
- Avocado oil
- Red or white onion
- Garlic
- Ground ginger
- Chili powder
- Himalayan sea salt (or preferred salt)
- Sweet potato
- Carrots
- Low-sodium vegetable broth
- Filtered water (optional to adjust consistency)
- Diced tomatoes (canned)
- Tomato paste
- Creamy organic peanut butter
- Chickpeas (canned, drained and rinsed)
- Collard greens (stems removed and thinly sliced)
- Green onion and cilantro for garnish
That simple ingredient list creates a stew with layered savory and slightly sweet notes, balanced by the peanut butter’s richness and a hint of heat from chili powder.
How to Make African Peanut Butter Stew
This recipe is a one-pot stew made on the stovetop and comes together in about an hour. The steps are straightforward and build flavor gradually.
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and cook until fragrant and translucent, about 5 minutes, stirring occasionally.
- Add the thinly sliced garlic and cook for another minute until fragrant.
- Stir in the ground ginger, chili powder, and salt. Add the diced sweet potato and carrots and mix to coat with the spices.
- Pour in the vegetable broth, diced tomatoes, and tomato paste. Stir well, bring to a boil, then cover and reduce heat to medium-low. Simmer for about 20 minutes until the vegetables are tender.
- Remove the lid and stir in the peanut butter until fully incorporated. Simmer uncovered over medium-low for about 10 minutes to let the peanut butter meld with the tomato base and thicken the stew.
- Add the drained chickpeas and the sliced collard greens. Continue simmering uncovered for 5–10 minutes more, until the greens are wilted but still retain color and texture.
- Finish by tasting and adjusting seasoning. Serve immediately with chopped cilantro and sliced green onion, and crushed peanuts if you like extra crunch.
The ginger and chili powder add warmth and depth; I recommend using a bit more ground ginger than you might initially expect. It gives a pleasant cooling heat that complements the peanut butter rather than overpowering the dish.
About the Peanut Butter
Use a creamy peanut butter that melts smoothly into the broth. A simple, minimally seasoned peanut butter works best because it blends into the base and enhances the overall depth of flavor. If you prefer, a natural peanut butter made only from roasted peanuts and a pinch of salt will do the job and keep the stew clean and balanced.
When you stir the peanut butter into the hot stew, it will loosen and create a silky texture. Allowing the pot to simmer with the lid off for a short time helps the flavors integrate and the sauce thicken slightly.
How to Serve African Peanut Butter Stew
Serve the stew hot with fresh herbs on top. Sliced green onion and cilantro brighten the bowl and add a fresh contrast to the rich peanut base. For extra texture, sprinkle crushed peanuts over the top.
This stew is great on its own, or served over grains such as quinoa, brown rice, or millet for added protein and heartiness. It stores well in the refrigerator for up to a week, making it an excellent option for meal prep. Reheat gently on the stovetop or in the microwave before serving.
More Vegan Soups & Stews
- Detox Zoodle Soup
- Vegan Chocolate Chili
- Chickpea & Wild Rice Soup
- Vegetable Quinoa Stew
- Black Bean Quinoa Chili
- The Quickest Vegan Curry
- Everyday Carrot Lentil Soup
- 1-Pot Vegetable Minestrone
- 5-Spice Squash & Chickpea Stew
- Roasted Pumpkin & Vegetable Soup
- Spicy Tempeh Bell Pepper Chili
- Curried Chickpea Apricot Stew
- “Clean Out The Fridge” Vegetable Chili
- Chunky Chickpea Noodle Soup
- Lentil Tomato Soup
Notes
This recipe was adapted from an approach found in contemporary plant-forward cookbooks that focus on balanced one-dish meals. The method here emphasizes simple ingredients and a short list of steps to deliver a comforting, nutrient-rich stew.
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XO Lauren
This post was sponsored by a peanut butter brand; all opinions and recipe testing are my own. Thank you for supporting the sponsors that help bring recipes like this to life.