Senegalese - Peanut Stew
West African (Senegalese) Peanut Stew
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
This recipe is from Senegal. Thanks to Leigh Payne for sharing this recipe with us.
- 1 Tbs oil
- 1 onion, sliced
- 1 tsp garlic, crushed
- 1 tsp ginger, crushed
- 1 tsp coriander
- 1 tsp curry powder
- Chilli powder, to taste
- 1 tsp salt
- 2 cups sweet potato or pumpkin, peeled and diced
- 1 ½ cups water or vegetable stock
- 1/4 cup crunchy peanut butter
- 1 can crushed tomatoes
- 200ml coconut milk or lite cream
- 1 cup cooked beans or lentils
- 1 cup chopped vegetables of your choice (I used cauliflower)
- Heat oil in medium sized pot and fry onion for 5 minutes until soft. Add ginger and garlic and cook 3 minutes more, stirring. Add seasoning and fry 2 more minutes.
- Add stock, sweet potato, peanut butter, tomatoes and coconut cream. Mix well and simmer for 20 minutes.
- Add the vegetables and beans, and cook for 10 more minutes.
- Check seasoning for salt and sweetness.
- Serve on a grain of choice (I used brown rice).
- Garnish with chopped peanuts and coriander.