Select Page

Who doesn’t love a nice, hearty stew on a cold day? I know, I know, it’s supposed to be spring. But around here the ground is still covered with snow and I’m scraping car windows every morning so it doesn’t feel like winter’s over yet.  While I love traditional stews, I love this more exciting, quicker cooking variety much better!! Which is why I’m currently obsessed with this recipe from the Oh She Glows Cookbook. This stew is packed with veggies but also has a kick from the jalapeno pepper,  cayenne pepper, and chili powder. Oddly enough, the spiciness pairs really well with the secret (or maybe not so secret…) ingredient….PEANUT BUTTER!!!

African Peanut Stew - Oh She Glows

It’s easy to prepare and it’s overflowing with veggies. I like to add in kale an celery to the mix just to squeeze a couple greens in there and I’ve opted to leave out the chickpeas that the original recipe calls for.  It comes together really quickly and makes for great leftovers. I love pairing it with chia seed bread but you can figure out how you like it! I’ve played around with the original recipe to get it just the way I like it.


Soul Soothing African Peanut Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 tsp extra virgin olive oil
  • 1 leek (white and light green parts only)
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 jalapeno, seeded and diced
  • 2 celery stalks, diced
  • 1 medium sweet potato, peeled and chopped into ½ inch pieces
  • 1 – 28 oz. can diced tomatoes, with their juices
  • ⅓ cup natural peanut butter
  • 4 cups vegetable broth
  • 1½ tsp chili powder
  • ¼ tsp cayenne pepper
  • approximately 1 cup of uncooked rice
  • 2 handfuls of kale (destemmed)
  1. In a large saucepan, heat oil over medium heat. Add leek and garlic and saute for 5 mins, until leek is translucent.
  2. Add bell pepper, jalapeno, sweet potato, and canned tomatoes. Raise heat to medium-high and simmer for 5 mins. Season with salt and pepper if desired.
  3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne. Adding kale and rice.
  4. Cover pan and reduce heat to medium-low. Simmer for 30 mins or until sweet potato is tender.
  5. Ladle into bowls and Enjoy!