West African Stew
A rich, hearty, and flavorful stew inspired by traditional West African cuisine. Made with a tomato and peanut butter base, this dish features warm spices, tender vegetables, and optional meat or legumes for protein. It’s deeply comforting and perfect with rice, plantains, or flatbread.
Ingredients
- 1 Tbsp coconut oil or other neutral oil
- 1-2 medium carrots, small diced
- 1 large or 2 small stalks of celery, diced
- 1 small yellow or white onion, diced
- 2 medium sweet potatoes, peeled (if desired and cubed, about 4-5 cups, I used a combo of white and orange flesh)
- 4 cloves of garlic, minced
- 1 jalapeno pepper, deseeded and minced (omit if you don't like spicy)
- 1 14.5oz can fire-roasted tomatoes
- 1 can full-fat coconut milk
- 32 oz low-sodium vegetable broth or stock
- 2 tbsp Berbere spice mix (I like the flavor punch, but you can use 1 tbsp if you like less spicy, mild flavors)
- 1-2 tbsp Braggs liquid aminos, gluten-free soy sauce tamari or coconut aminos (use coconut aminos for soy-free & paleo)
- 3/4 cup chunky or creamy peanut butter, sunflower seed butter (for nut-free) OR almond butter* (I've tried all 3 versions)
- 2-3 cups greens, rough chopped (chard, collards, kale, spinach)-optional
- 1/4 cup cilantro, chopped
- juice from one small lime
- For serving (Optional but oh-so-good)
- Cooked rice, quinoa or your favorite grain (omit for grain-free and/or Paleo)
- Fresh squeezed lime juice
- Chopped green onion
- Chopped peanuts, slivered almonds or sunflower seeds
- Chopped cilantro
Instructions
- In a soup pot or Dutch oven, heat oil over medium-high heat. Add onions, carrots and celery and saute for 5 minutes, stirring occasionally.
- Add garlic, sweet potato chunks, and jalapeño and saute another 3-4 minutes until onions are cooked through, stirring occasionally.
- Pour in broth, coconut milk, tomatoes (undrained), Berbere spice mix, and Braggs/aminos and bring to a boil. Reduce heat and let simmer until potatoes are fork-tender, roughly 20 minutes.
- Remove 1/2 cup of the hot soup broth and place in a small bowl. Stir in the nut/seed butter and whisk until smooth (this helps prevent clumping and even distribution), then add back to the soup and stir again.
- Toss in the chopped greens and cook for a few minutes wilted.
- Stir in the lime juice and chopped cilantro. Taste and season with additional lime juice, liquid aminos, salt and pepper if desired.
- Ladle into bowls, garnish with grains, green onions, chopped nuts/seeds and additional cilantro. Squeeze fresh lime juice over the top and enjoy!