How long does african groundnut stew [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze african groundnut stew [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make african groundnut stew [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is african groundnut stew [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does african groundnut stew [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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African Groundnut Stew
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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African Groundnut Stew [Vegan]

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Vegan

There’s something about the combination of sweet potatoes and greens that is particularly delicious – and nutritious. Black eyed peas are a traditional West African staple, and add an earthy flavor plus lots of protein to this dish. This recipe is easy to play with to create your own favorite version... Read More

Ingredients You Need for African Groundnut Stew [Vegan]

2 tablespoons organic canola oil
1 large onion, chopped
3 cloves garlic, minced
2-3 serrano or jalapeno peppers, minced
1 tablespoon minced fresh ginger
½ teaspoon cumin
1/4 teaspoon cayenne pepper
28-ounce can tomatoes in juice, diced (reserve the juice)
1 cup vegetable broth (use gluten-free variety if you are gluten-sensitive)
2 medium sweet potatoes, peeled and cubed
1 bunch collard greens, stems removed, leaves well chopped
½ cup natural peanut butter
1 15-ounce can black eyed peas, drained and rinsed
1/3 cup chopped cilantro
Salt to taste
½ cup chopped dry roasted peanuts
1 lime, cut into wedges

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How to Prepare African Groundnut Stew [Vegan]

Heat the oil in a large heavy pot. Saute the onion, garlic, peppers and ginger over medium heat for 7-8 minutes. Add the cumin and cayenne, and cook one minute more. Add the tomatoes and their juice, broth, sweet potatoes and greens. Bring to a boil, cover, reduce heat and simmer 25 minutes.
Add peanut butter and black eyed peas and gently simmer 10 minutes longer, uncovered. Add the cilantro and season to taste. Garnish with peanuts and a squeeze of lime.