West African Peanut Stew with Sweet Potato and Beef

This hearty stew draws inspiration from the comforting flavors of West Africa, combining tender beef, sweet potato and creamy white beans in a richly spiced tomato-peanut broth. Warm spices like cumin, garam masala and ginger meld with creamy peanut butter for a deeply satisfying dish that’s perfect for chilly evenings.

Serve this vibrant stew over fluffy white rice and top with fresh cilantro and toasted peanuts for a delightful crunch. It’s a complete meal that’s both nourishing and full of bold, aromatic flavors.

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Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, crush peanuts in their bag. Halve, peel and thinly slice onion. Peel and mince ginger. Trim and quarter sweet potato lengthwise, then slice crosswise into ½-inch-thick half-moons.
3. In a small bowl, mix garlic powder, thyme, cumin, garam masala, sugar, 2 teaspoons salt and pepper.
4. Heat a large dry pot over medium heat. Add peanuts and toast, stirring, until fragrant, 1-2 minutes. Transfer 2 teaspoons peanuts to a small bowl for garnish. Add oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato and spice blend. Cook, stirring, until onion softens, 5-7 minutes. Add crushed tomatoes, beans with their liquid, half the peanut butter and 2 cups water. Bring to a boil, reduce to simmer, cover and cook 20 minutes, stirring occasionally.
5. Meanwhile, pick cilantro leaves. After 20 minutes, uncover pot and increase heat to medium. Cook, stirring, until stew thickens, about 10 minutes. Turn off heat. Season with salt, pepper and chili flakes to taste.
6. Fluff rice with a fork. Divide rice and stew between bowls. Garnish with cilantro and reserved peanuts. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, you can substitute ground beef with ground lamb, turkey or even omit it for a vegetarian version. Adjust cooking time as needed.

Can I make this stew ahead of time?

Absolutely. This stew tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

What can I use instead of peanut butter?

For a nut-free version, try sunflower seed butter or tahini. The flavor will change but still be delicious.