Crockpot African peanut stew

By Wendy Andresen | Jan 14, 2021
Photo by: Wendy Andresen

It seems somehow miraculous to me that such a crazy combination of ingredients can blend together into something so delicious. There are many variations of this recipe, but they’re all based on some sort of tomato product combined with peanut butter and lots of spices.

This version is only moderately hot, so you can tailor it to your own tastes. Cooking times may vary, depending on your own crockpot. Leftovers keep well in the refrigerator or freezer.


1 onion, diced

1 pound cubed garnet yams or sweet potatoes

1 red bell pepper, diced

1 jalapeno, diced small

4 cloves garlic, minced

1 Tbsp. minced ginger

16-ounce can chickpeas, liquid included

28-ounce can crushed tomatoes

1 Tbsp. olive oil

3/4 cup peanut butter

1 cup vegetable broth

1 Tbsp. yellow curry powder

1 tsp. cumin

1 tsp. salt

1 tsp. freshly ground black pepper

5 ounces baby kale, Swiss chard or other greens, coarsely chopped

1/2 cup chopped peanuts (more or less), for garnish

Cilantro for garnish


1. Add all ingredients to a crockpot except the greens, chopped peanuts and cilantro. Cook on high for 4 hours or low for 8 hours.

2. After the stew has cooked for all but one hour, add the chopped greens and continue to cook until the sweet potatoes and greens are very tender.

3. Serve in bowls with rice, couscous, quinoa or other grain and garnish with cilantro and chopped peanuts.

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