West African Groundnut Stew

This vegetarian groundnut stew proves you don’t need meat to build a pot of something deeply satisfying.

Sweet potatoes, eggplant, zucchini, and bell peppers simmer in a tomato-based broth punched up with fresh ginger, garlic, coriander, and cayenne, then finished with a generous half cup of peanut butter that turns the whole thing rich, creamy, and incredibly fragrant.

The sweet potatoes get roughly mashed and stirred back in, thickening the stew into something that clings to every grain of rice or millet on your plate.

Garnished with fresh pineapple or banana slices for a sweet contrast, this is West African comfort food at its best.

Pro Tips

• Grate the ginger fresh. The jarred stuff won’t give you the same bright, peppery kick that makes this stew sing.
• Boil the sweet potatoes just until fork-tender. Overcooked potatoes dissolve completely instead of giving the stew that chunky body.
• Stir the peanut butter in off the heat and let the residual warmth melt it. High heat can cause it to separate and turn oily.
• The banana or pineapple garnish sounds unusual but it works. The sweetness plays off the cayenne heat beautifully.