West African Peanut Stew

A fiery stew, full of exotic flavors.

Recipe for West African Peanut Stew, contributed by Janey Macleod

I've never been to Africa, but I've been fascinated by sub-Sahara cooking ever since I read the chapter on the subject in the excellent Sundays at the Moosewood Restaurant. This recipe is my version of the standard West African stew, which in one form or another is eaten all over the region. It's not as difficult to make as you might think, although you might have to search hard for some of the ingredients. But I'm sure you'll find it worth the effort.

Traditionally, West African dishes are real mouth-blisterers. In fact, some of them are so hot that they make spicy Indian food seem bland by comparison. African recipes, like this one, have to be severely toned down for western palettes.

I've used sweet potato here, but you can also use yams, or even eggplant (aubergine). If you don't have any fresh okra, use a 13-oz. (380 g) can instead. As for the other ingredients, vary them to your taste. For greater authenticity, increase the amount of cayenne - if your mouth can stand it.

Served with millet or rice, this makes six generous portions.

• 2 large onions, chopped
• 2 garlic cloves, minced
• 2 tbsp. peanut oil
• 1 cup (4 oz, 110 g) shelled peanuts
• 2 large sweet potatoes, cut into small chunks
• 1 small cabbage, shredded
• ½ tsp. cayenne pepper
• 1 tsp. grated root ginger
• 1 tbsp. fresh cilantro (coriander)
• ½ cup (4 fl oz, 120 ml) tomato juice
• ½ cup (4 fl oz, 120 ml) apple juice
• 3 tomatoes, peeled and chopped
• 8 oz. (225 g) okra, chopped
• 4 tbsp. peanut butter
• 1 tsp. salt

Sauté the onions and garlic in the oil until soft. Add the peanuts, sweet potato and cabbage. Cover the pot and stew gently for about five minutes.

Add the cayenne, ginger, cilantro, juices and tomatoes, and simmer until the cabbage is cooked.

Add the okra. Stir in the peanut butter and salt. Cook for a further 15 minutes, stirring frequently. Add more juice (or water) if the stew becomes too thick.

• Adapted from Sundays at the Moosewood Restaurant

Recipe for West African Peanut Stew (March 2003)

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