+ Cozy and Comforting AF (I don’t feel like this really needs an explanation…)
+ Inexpensive to make (especially when making a bean or legume-based soup)
I could probably go on, but I’ll spare you a full love sonnet. Instead I’ll just get straight to the good stuff.
AKA This Gut-Friendly, One-Pot African Peanut + Sweet Potato Stew, my version of a West African Peanut Stew.
If you’ve never had West African Peanut Stew, it’s a rich, creamy, tomato and peanut-based soup with incredible depth and flavor. It’s also very easy to make, requiring no prep (besides chopping your veggies) and feels like a really comforting, hearty meal when paired with brown rice or quinoa.
But if you know me, you know I’m always trying to sneak as many nutrients as possible into my meals, so that they do the heavy-lifting for you (instead of working against you), empowering you to have more energy, so you can feel better, be better and do better.
I also added plenty of healthy fats like coconut oil and coconut milk, which help your body absorb all of the amazing fat soluble vitamins (like A and K from the greens, bell peppers and sweet potatoes and E from the peanuts).
If you have a legume-sensitivity or peanut allergy you can try swapping for another nut. I think cashew butter would be the next closest thing, but feel free to experiment. I left the peanut butter in because it gives the soup such a creamy, rich flavor, but I made sure to buy an organic brandwithout any inflammatory or hydrogenated oils added. Either way, reading your ingredient labels and tuning into the foods that help YOU thrive will be key, with this recipe and life in general 🙂
This rich, creamy, tomato and peanut-based soup is easy to make, has incredible depth and flavor and is loaded with gut-healing herbs and spices and bone broth in order to boost immunity and digestive health.
In a large stovetop pot, add coconut oil over medium heat until melted, then toss in diced onion and saute for 5-10 minutes, until soft and translucent.
While onion is cooking, peel and chop your sweet potatoes and dice red bell pepper. Set aside.
Add in minced ginger, garlic, sea salt, black pepper and cumin saute an additional 2-3 minutes, until cooked and fragrant.
Add the tomato paste, sriracha, peanut butter, bone broth, sweet potatoes, bell pepper and coconut milk to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high, allowing the stew to come to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
While the soup is simmering, chop your greens (discarding of any stems if using collard) into small pieces. You can also prepare your topping options by crushing peanuts or cooking your desired grain of choice to serve with.
Once soup is done cooking, remove from heat and toss in greens, which will wilt and cook quickly. Serve with sprouted brown rice or quinoa and top with crushed peanuts, cilantro, coconut yogurt and more sriracha or chile flakes.
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