West African Peanut Stew

Oxmoor House
West African Peanut StewRecipe
Oxmoor House
Ground nuts (in this case, peanut butter) are a staple in African cooking used to thicken dishes, add protein, and contribute flavor.
13 servings (serving size: 1 cup soup and about 1 teaspoon chopped peanuts)


+ Add To Shopping List
Cooking spray
2 cups diced onion (1 large)
1 1/2 cups diced green bell pepper (1 large)
5 cups diced peeled sweet potato (3 medium)
1 (28-ounce) can diced tomatoes, undrained
1/2 cup creamy peanut butter
5 cups fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon bottled minced ginger
1/2 teaspoon ground red pepper
1/4 cup chopped peanuts


Prep: 20 Minutes
Cook: 54 Minutes

1. Heat a Dutch oven over medium-high heat; coat with cooking spray. Add onion and bell pepper; coat with cooking spray. Sauté 3 minutes.

2. Stir in sweet potato and next 6 ingredients. Cover and bring to a boil; reduce heat, and simmer, covered, 40 minutes, stirring occasionally. Ladle soup into individual bowls; sprinkle with chopped peanuts.

Created date

October 2009

Nutritional Information

Calories 191
Caloriesfromfat 34 %
Fat 7.2 g
Satfat 1.3 g
Protein 7.1 g
Carbohydrate 27.1 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 415 mg
Calcium 50 mg