Vegetarian Ghanaian Groundnut (Peanut) Stew
A rich, savory Ghanaian-style groundnut stew made with sweet potato, mushrooms and spinach. Deep, nutty flavors and a thick, saucy finish make this hearty vegan stew that even meat-eaters find satisfying.
AI image1 hr 5 min
start to finish
20 min
hands on
Some skill
difficulty
6
servings
Ingredients
Contains peanut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
420 kcal12g protein32g carbs26g fat
An estimate, not a lab analysis.
Method
Prepare produce: peel and cube the sweet potatoes, peel and slice carrots, slice mushrooms, chop onions and red pepper, mince garlic and ginger, and wash the spinach.
Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat.
Add the chopped onions and a pinch of salt and sauté until softened and translucent.
Add the minced garlic, ginger, diced red pepper and the whole or chopped Scotch bonnet (if using). Sauté until fragrant and the pepper softens.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown.
Stir in the tomato paste and cook for 1–2 minutes to remove the raw taste.
Pour in the canned diced tomatoes, add the cubed sweet potato and sliced carrots, then stir in the smoked paprika, ground coriander, cumin, turmeric (if using), bouillon cube, sugar, and black pepper.
Add 4 cups (960 ml) vegetable broth, bring the pot to a simmer, then reduce heat to medium-low, cover and simmer until the sweet potatoes are fork-tender.
While the stew simmers, transfer 1 cup (240 ml) of the hot broth from the pot to a heatproof bowl and whisk in the peanut butter until smooth to make a slurry.
Stir the peanut-broth slurry back into the pot, bring the stew back to a gentle simmer and cook uncovered, stirring occasionally, until the sauce thickens and becomes glossy.
Stir in the spinach and lime juice, cook just until the spinach wilts, then taste and adjust salt and pepper.
If using, fry ripe plantain slices: heat about 1 cup vegetable oil in a skillet over medium-high heat, add plantain slices in a single layer and fry until golden and caramelized, about 3–4 minutes per side; drain on paper towel.
This step is optional but traditional; watch oil temperature so plantains brown without burning.
Ladle the stew into bowls over steamed rice, boiled yams or fufu. Garnish with chopped cilantro and toasted peanuts if using.
Worth knowing
- For a smokier depth, add a splash of soy sauce or a little smoked tofu (finely chopped) during the mushroom step; add both to the ingredient list if used.
- If your peanut butter is very thick, warm it slightly before whisking into the broth so it blends smoothly.
- To make the stew thicker, mash a few of the cooked sweet potato cubes in the pot against the side with a spoon and stir.
- Leftovers keep 3–4 days in the fridge and thicken; thin with a splash of water or broth when reheating.
- Serve over rice, boiled yams, banku, or with fried plantain for contrast; each pairing is common in Ghanaian households.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianVeganMeal prepHigh protein
More Ghanaian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Ghanaian cooking, not any restaurant's recipe. Written to be vegetarian and vegan as listed.