“Groundnut” is actually another word for peanut and groundnut stew is typically a stew made with peanut butter. I’m not really sure if this stew resembles a traditional African groundnut stew or not – I just know that it tastes good and is a wintertime favorite of mine!
Cooking the okra at high heat until the “okra” slime dissipates might seem like a step that’s easy to skip, but I find it to be essential – I once added the okra to the stew without doing it and the entire stew turned slimy. It still tasted good, but the texture wasn’t very appetizing.
Groundnut Stew is Great for Cold Winter Days
I almost called this recipe “Snow Day Stew,” because it’s so perfect for cold, blustery days. When snow is in the forecast and everyone is running to the store to pick up bread and milk, you’ll find me in the produce isle buying the ingredients for this stew.
I like to put a pot of groundnut stew on the stove to simmer before going outside to shovel the snow so that it’s ready when I come back inside. There’s nothing like a bowl of hot stew to warm you up after being outside in the cold!
Groundnut stew will keep you warm and cozy on cold, snowy winter days.
- 2 teaspoons peanut oil, divided
- 1 cup red onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, diced (about 2 cups)
- 1 medium-sized eggplant, diced (about 3 cups
- 2 tomates, diced (or 1 14-ounce can diced tomatoes)
- 1 ½ cups cooked chickpeas (or 1 14-ounce can)
- 1 teaspoon fresh grated ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups okra, chopped
- 1/2 cup creamy natural peanut butter
- 1 teaspoon sea salt
- 5 ounces baby spinach, chopped
- ¼ cup peanuts, chopped
In a large pot over medium high heat, sauté the onions and garlic in 1 teaspoon of peanut oil until fragrant and translucent. Add the eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes
The broth, coconut milk, ginger, red pepper flakes and basil. Reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes
While that’s simmering, cook the okra on high in a large skillet in the remaining teaspoon of oil. Stir frequently and cook until the okra-slime dissipates. (This could take between 10 and 15 minutes.)
Add the okra, chickpeas, peanut butter and salt to the stew. Stir to dissolve the peanut butter, and cook uncovered for another 10 – 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Stir in the spinach.
Top with chopped peanuts. Serve hot.
If you enjoyed this groundnut stew, you may also like:
- African-Inspired Chickpea Peanut Stew
- Seitan Stew
- Easy Curried Pumpkin Peanut Soup
- White Bean and Portobello Stew