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Vegan Gambian Peanut Stew (Domoda)

A warm and hearty vegan stew rich in flavors, combining spices, creamy peanut butter, and fresh vegetables, perfect for exploring West African cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegan
Cuisine: African, West African
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1.5 tablespoons Simply Nature Organic Coconut Oil Use for sautéing
  • 1 large yellow onion, diced Provides flavor base
  • 6 cloves garlic, chopped Adds depth of flavor
  • 2 tablespoons freshly grated ginger For added warmth
  • 1-2 pieces jalapeño peppers, diced Adjust for spice level
  • 2 tablespoons tomato paste Enhances richness
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon cloves
  • 1.5 teaspoons kosher salt
  • to taste none black pepper
For the stew
  • 4 cups low-sodium vegetable broth (or water) Use for the cooking liquid
  • 1 small handful fresh thyme sprigs Adds aromatic flavor
  • 1 pound sweet potatoes, peeled and finely diced Main vegetable component
  • 0.5 cup Simply Nature Organic Creamy Peanut Butter Provides creaminess and nutty flavor
  • 1 15-ounce can cannellini beans (or other white beans) Adds protein
  • 1 28-ounce can crushed tomatoes Base for the stew
  • 5 cups chopped organic kale Add at the end for freshness
  • 1 tablespoon freshly squeezed lemon juice (or lime juice) Brightens the flavor
  • 0.5 cup cilantro leaves and tender stems, chopped For garnish and added flavor

Method
 

Preparation
  1. Heat a large, deep nonstick pan or Dutch oven over medium-high heat.
  2. Add the coconut oil, and once it’s shimmering, add the onions with a pinch of kosher salt.
  3. Cook until the onions begin to brown, about 5 minutes.
  4. Add the garlic, ginger, and jalapeño peppers; cook for 2 minutes, stirring frequently.
Cooking
  1. Stir in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons salt, and black pepper. Cook while stirring for 2 minutes.
  2. Pour in the vegetable broth or water, scraping the bottom of the pan.
  3. Add the thyme sprigs, sweet potatoes, peanut butter, beans, and crushed tomatoes; stir well.
  4. Bring the mixture to a boil, then reduce the heat to low or medium-low and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
  5. (Optional) Use an immersion blender to blend half the stew for a creamier texture.
  6. Add the chopped kale and simmer for 3-5 minutes until it wilts.
  7. Stir in the lemon or lime juice and cilantro; taste and adjust salt if needed.
Serving
  1. Serve the stew plain or over grains like rice, quinoa, or couscous.

Notes

For added spiciness, consider using more jalapeños or adding a pinch of cayenne pepper. If you prefer a thicker stew, let it simmer longer or blend more of it. Fresh herbs, like parsley or mint, can be mixed in right before serving for an extra burst of flavor.