African Peanut Butter Stew

Vegan peanut stew made with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve by itself or over grains!

When we had my friends over for dinner a few months back, they raved about a peanut stew they’d made together. 

“It tasted *better* than takeout!” they both agreed. 

I’m all about reducing my takeout budget, and the thought of a peanut stew really sounded like something special. 

So I set out testing my own peanut stew with root veggies, leafy greens, and plenty of peanut butter. 

What I came up with is my variation on African Peanut Stew that tastes like a big winter win.

This African Peanut Butter Stew was an instant favorite of ours, so I’m really excited to share it with you.

It’s flavorful, thick, creamy, cozy, and so versatile! 

What You Need to Make African Peanut Butter Stew

Most African Peanut Stew variations that I saw have root veggies, dark leafy greens, and a creamy spiced tomato broth. 

This recipe uses sweet potato, collard greens, diced tomatoes, and tomato paste! 

I used chickpeas in mine for a source of plant-based protein. 

A generous spoonful of peanut butter seals the deal. 

Here’s what you need:

• avocado oil
• red onion
• garlic
• ground ginger 
• chili powder 
• Himalayan sea salt
• sweet potato
• carrots
• low sodium vegetable broth
• filtered water 
• diced tomatoes
• tomato paste
• Georgia Grinders Creamy Organic Peanut Butter
• chickpeas
• collard greens
• green onion
• cilantro

That’s it!

How to Make African Peanut Butter Stew

This African Peanut Stew is made in just 1-pot!

First, heat the avocado in a large pot on the stovetop over medium heat.

Once it’s warm, add in the onion and cook until it’s fragrant and translucent, stirring occasionally, about 5 minutes.

Add in the sliced garlic and cook for an additional minute or so, until the garlic is nice and fragrant.

Around this time, anyone in the house with you *should* say, “Wow, that smells amazing!”

Yes, it does. 

Next, add in the ground ginger, chili powder, salt, sweet potato, and carrots and stir to combine.

When I first made this recipe, I was very concerned about the amount of powdered ginger going into the pot. 

I can be pretty conservative about my spice usage, and to be honest, I’m not always the biggest ginger person. 

However, I’m so glad I went on the heavier end like most recipes recommended. 

It gives the broth a tantalizing cool heat that isn’t overpowered by ginger. 

Add in the vegetable broth, filtered water, diced tomatoes, and tomato paste and stir again to combine.

Bring the mixture to a boil over high heat, then cover and reduce the heat to medium low and simmer for ~20 minutes.

Georgia Grinders Organic Peanut Butter

Here’s the fun part.

After the 20 minutes are up, go ahead and remove the lid and stir in the peanut butter.

I used Georgia Grinders Creamy Organic Peanut Butter in this recipe. 

This peanut butter is made from just Georgia grown peanuts and sea salt, roasted and ground to perfection. 

This PB tastes delicious and has a pretty cool back story, too.

It’s the FIRST EVER, organic peanut butter made from organic Georgia Grown peanuts!

It’s available in Whole Foods Stores in the Southeast. 

I love this PB in this African Peanut Butter Stew because it’s creamy and melts effortlessly into the soup while the hint of sea salt adds saltiness and depth of flavor. 

Let the stew simmer over medium low with the lid off for about 10 minutes, stirring frequently.

Make sure to allow the flavors to meld and the peanut butter to melt into the stew base!

Finally, stir in the chickpeas and collard greens and continue to simmer, uncovered, for an additional 5-10 minutes, until the greens are just softened and wilted.

Adding the collard greens last will ensure they’re not overcooked and retain their color and nutrients! 

How to Serve African Peanut Butter Stew

Serve the soup immediately with your favorite toppings.

I love adding sliced green onion and cilantro.

You can also add some crushed peanuts on top to enhance the peanut flavor! 

Enjoy this African Peanut Butter Stew whenever you’re craving a hearty cozy warm stew. 

This recipe is perfect for meal prep, weeknight meals, and everyday fall/winter meals.

If you’re looking for more protein, try serving it over your favorite grain, like quinoa or rice. 

The leftovers store well in the refrigerator, so I highly recommend making the full recipe even if it’s just for you.

Warm the soup prior to serving in the microwave or on the stovetop. 

Enjoy!

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

I Want to Hear From You

If you make this African Peanut Butter Stew recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!