West African Peanut Stew from Niger | CRS Rice Bowl's Global Kitchen

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with herbs

Homemade stock is lower in sodium and more flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are economical and nutritious.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Stir in peanut butter until well combined with the tomato mixture.

Pour in vegetable broth and bring to a simmer.

Add diced sweet potatoes and carrots, cooking until tender, about 15 minutes.

Stir in bell peppers and cook for an additional 5 minutes.

Add spinach and cook until wilted, about 2 minutes.

Season with cayenne pepper, cumin, coriander, salt, and black pepper to taste.

Simmer for another 5 minutes to meld flavors.

Serve hot over rice or with bread.

Cooking Techniques

Spice Level:

Allergens