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Senegalese - Peanut Stew

50 mins
Serves 4
Savoury pancakes

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)


  1. 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.
  2. Add stock, sweet potato, peanut butter, tomatoes and coconut cream. Mix well and simmer for 20 minutes.
  3. Add the vegetables and beans, and cook for 10 more minutes.
  4. Check seasoning for salt and sweetness.
  5. Serve on a grain of choice (I used brown rice).
  6. Garnish with chopped peanuts and coriander.