How To Make Ghanaian Peanut Stew

MAYA-CAMILLE BROUSSARD (@JUSTICEOFTHEPIES) SHARES ONE OF HER RECIPES FOR GHANAIAN PEANUT STEW THAT’S SIMPLE TO MAKE AND DELICIOUS.

WHAT YOU’LL NEED



dutch oven
wooden spoon
peeler

TOOLS:

ingredients


2 tbsp peanut oil
1 large yellow onion, diced
2 tbsp ginger paste
½tbsp crushed red pepper
1 tbsp ground coriander
1 tbsp ground cumin

ingredients


1 tbsp ground turmeric
1 tbsp paprika
1 tsp cayenne
5 cups vegetable broth
2 large sweet potatoes, peeled and cut into chunks

ingredients

1 (16 oz) can of chopped tomatoes1 red bell pepper, cored, seeded and diced
1 green poblano pepper, cored, seeded and diced
1 tbsp brown sugar
2 ½ cups of kale, chopped

ingredients

1 cup peanut butter
1 cup roasted peanuts, plus more for garnish
2 tbsp garlic, minced
salt and pepper to taste
lime and cilantro for garnish
2 cups cooked rice

instructions



In a large Dutch oven, heat peanut oil on medium-high heat.

Add onions and cook until translucent (about 10-15 minutes).


Add garlic and ginger & cook for one minute.

Add cayenne, paprika, turmeric, cumin, coriander, and red pepper.

Stir for one minute.



Pour in vegetable broth.

Add sweet potatoes.

Stir in peanut butter, poblano pepper, red bell pepper, and brown sugar.

Bring to a simmer and reduce heat to medium to maintain a steady simmer.

instructions



Cook for 30 minutes while stirring occasionally. Once the sweet potatoes are tender, add kale, and cook for 10 minutes.



Serve over rice with a squeeze of lime and sprinkle of peanuts and cilantro.

Enjoy!

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