The ultimate comfort food. Sweet potato and a rich tomato based peanut butter sauce. I added some black eyed peas, but any type of bean or chickpeas would word beautifully; you could also opt for some leftover chicken or even turkey!
Don’t let the name stew put you off. I was going to call it a curry, but then it could be perceived as being spicy. It’s a tomato based sauce with all the peanut butter, ginger, garlic and cumin and it’s my new favourite savoury meal of choice.
It’s incredibly easy to make, and I think the flavour only gets better a day or even two later.
I LOVE adding peanut butter to all my food. Eggs, yogurt bowls, and of course sauces. It just makes them thick, rich, glossy and so much more satisfying.
I created this recipe using Lifeforce Peanut Butter, however it’s not a sponsored post I just wanted to share my enthusiasm for this recipes deliciousness.
African Peanut Butter Sweet Potato StewPrint Recipe
- 130g tomato puree
- 120g peanut butter
- 1 litre of vegetable stock or water
- 2 tsp cumin
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 tsp maple syrup
- ½ tsp salt, to taste
- 2lbs (approx. 900g) peeled and diced sweet potato
- 2 cans of black eyed peas, drained and rinsed well*
- 2 large handfuls of kale roughly chopped
- Chopped peanuts, rice of choice for serving
Place tomato puree, peanut butter, cumin, garlic powder, ginger, water or stock, and maple syrup into a large pot. Blend using a hand blender. Alternatively you can place everything into a large food processor blender and blend briefly. Then simply transfer to a large pot.
Place your pot over a medium heat. Add in sweet potato chunks. Bring to the boil and then leave to simmer for 30 - 40 minutes; until sweet potato is tender.
Season to taste with salt.
Add drained and rinsed beans to the stew.
Allow to heat through for 5 minutes.
You can stir through the kale, or blanch it separately and serve it on the side or on top.
Serve stew with rice, chopped peanuts and kale.