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  • Writer's pictureKatka Vojtek

African Peanut-butter Vegan Stew

Updated: Jan 19, 2022

creamy white asparagus soup is rich and delicious meal
African Peanut-butter Vegan Stew

I remember eating this dish for the first time in the states. We were visiting our friends in Charlotte, NC and Erin cooked this meal for us. Goodness, I remember I went for like 3 refills! (I might go for 4 but I was embarrassed=). I was amazed by the combination of the spices with the peanut butter.

It is a rather cheap and very filling dish. And even though I don't remember whose recipe Erin was using, one day I decided I will give it a go and try to recreate the tast. So I experimented and googled the original African recipe which is with the meat.

The eye opener was one ingredient in the recipe, a ginger. THAT was the combo I loved so much, ginger and peanut butter. Seriously, give it a try and let me know in the comments under this recipe what you think.



1 red onion

4 garlic cloves

1 thumb sized ginger

4 sweet potatoes *

2 carrots

1/4 of cauliflower head

1 can of chopped tomatoes

1,5 L vegetable bouillon

1 cup peanut butter

1 tofu

1/3 cup chickpeas

1 cup fresh spinach leaves

1 tsp sweet paprika powder

salt and pepper

1 sweet paprika

koriander for the garnish

Salt and pepper to taste

*you can substitute sweet potatoes with the half Hokkaido pumpkin


Chop the onion, garlic and ginger finely. Chop the sweet potatoes and the carrots into cubes. Into a hot pan, add a splash of olive oil or just water, you don't need to use oil, but make sure you stay with the pot and stir regularly.

After a minute or two, add chopped sweet potatoes and carrots. They need little bit more time than the cauliflower. Add 1 cup of water and cover to simmer on a low heat.

Once the veggies have turned color and soften after about 10min, add the cauliflower, chopped tomatoes, peanut butter and the vegetable bouillon and let it cook for about 10 minutes (stick a fork in the carrtos and if it's soft, the veggies are done).

Add sweet paprika powder, salt and pepper, chickpeas and stir well. Take about 1/3 of the soup and blend it until creamy. Add it back to the pot. Add cubed tofu and cook for another 2min.

Switch off the heat and add chopped sweet paprika ankbnd fresh spinach leaves. No need to cook them as the heat will wilt the spinach.

Serve with udon noodles or rice.

Garnish with chopped koriander and sprinkle a handful of chopped peanuts on the top.


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