Recipes and Ruminations of a Freelance Eater

Recipes and Ruminations of a Freelance Eater

African Peanut Stew

This is a recipe from the vegan cookbook Oh She Glows. Author of the Oh She Glows blog and book of the same name, Angela Liddon is a bit of hero for vegans and those looking to reduce the amount of meat in their diets without feeling as if they’re missing out. Her recipes can be counted on for full flavour and satisfaction, unlike that dreary vegetable soup that you whip up when you’re in need of something healthy. Consider this recipe a starting point, with its soft, mild tomato base infused with a hearty peanut flavour you can really add anything you like to this dish and you won’t hurt it. You can add more chilli and make it spicy, or you could add broccoli, beans and kale to up your greens, or simply throw in whatever you’ve got in the fridge, and don’t think that you need chick peas and sweet potato either – you could easily replace those with lentils and regular potatoes. It’s the sauce here that’s the vehicle for the flavour, the peanut butter makes it a meal that lasts till dinner time and then it’s vegetables take you home to nutrition town. It’s all good here. When it comes to the defining ingredient,  I love the flavour and quality ingredients in Peanut Butter & Co‘s chunky peanut butter and you can get that from Sainsbury’s, but if you’re feeling adventurous, Emma and Elsie from A Beautiful Mess blog have got the low-down on how to make natural peanut butter yourself.

African Peanut Stew Recipe


1 onion, chopped
3 cloves garlic, minced
1 red pepper, diced
1 medium sweet potato, peeled and chopped into pieces
1 tin diced tomatoes
1/3 cup natural peanut butter
4 cups vegetable broth/water and a vegetable stock melt
1 tsp chilli powder
1/4 tsp cayenne pepper
1 tin chickpeas, drained and rinsed
1 bag of baby spinach
Fresh coriander or parsley

In a large saucepan, saute onion and garlic for 5 mins.
Add red pepper, sweet potato and tomatoes and simmer for 5 mins.
In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into the saucepan with remaining 3 cups vegetable broth, chilli powder, and cayenne.
Cover pan and reduce heat, simmer for 10-20 mins until the sweet potato is cooked.
Stir in chickpeas and spinach and simmer until the spinach is wilted, then stir in fresh herbs and season to taste.

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