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West African Spinach Peanut Stew with Fufu

Submitted by West Africa Cooks on Tue, 2016-07-05 11:44


3 Servings
Prep time
Cooking time
35 minutes
Total time
35 minutes


Spinach Peanut Stew


12 ounces
spinach chopped (chopped 350 g)
sweet potato peeled (230g chopped)
tomatoes (medium 160 g)
onion (chopped)
2 cloves
garlic (finely chopped)
1⁄2 teaspoon
black pepper ground
2 tablespoons
3 tablespoons
peanut butter
1 tablespoon
tomato paste
2 teaspoons
vegetable broth powder
1⁄2 teaspoon
3⁄4 cups
water (180 ml)
1⁄4 cup
peanuts toasted for garnish (30 g)


How to make Spinach Peanut Stew?

Heat 2 Tbs oil in large pot on medium heat.
Add onion, garlic, pepper. Fry, stirring regularly, 2-3 min.
Add 1/4 cup water, sweet potatoes. Cook 5 min, stirring regularly.
Add tomatoes, reduce to medium-low heat. Cook partially covered, stirring occasionally, 10 min.
Mix peanut butter, tomato paste, broth powder, salt, remaining 1/2 cup water in bowl, then add to pot with sweet potatoes. Mix gently a few times. Return to low boil.
Add spinach. Cover and steam 5-7 min, stirring occasionally. Add slightly more water if needed.
When the spinach is done, stir a few times and turn off heat.
Garnish with toasted peanuts. Serve with lime slices and fufu or rice.


Spice kick: Add 1 or 2 chopped, seeded chilies or 1/2 tsp chili flakes with garlic and onion. Other greens: Great with kale, collard greens, chard, arugula, broccoli. Other vegetables: Substitute carrots or parsnips for sweet potatoes. Mock-Meaty: Add some chopped seitan or smoked tofu.



18 oz / 500 g cassava peeled, chopped
1 Tbs margarine or oil
1 cup / 240 ml water
1/4 tsp salt

Bring 1 cup water to boil in a large pot. Add chopped cassava and margarine.
Return to soft boil, reduce heat to low. Cover, steam 20 min, stirring occasionally.
Remove from heat, add salt, mix. Allow to cool 5 min.
Use an immersion blender or potato masher to blend / mash mostly smooth. Consistency should be like thick, sticky mashed potatoes. Add water to thin if desired.

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