This West African-style peanut and okra stew simmers sweet potatoes, cabbage, and okra in a creamy, gently spiced tomato-peanut broth. It's a simplified take on the groundnut stews enjoyed across West Africa, and it's far more delicious than its short ingredient list suggests.
Photos by Hannah Kaminsky.
I first made this stew as part of an "African feast" at my kids' school some years ago, in conjunction with a class project. Privately, I doubted that any of the kids, then third and fourth graders, would eat it. I couldn't have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. It has been a family favorite ever since, and it's an easy, filling one-pot dinner for any night of the week.
Key Ingredients & Substitutions
- Peanut butter. This is what turns a simple vegetable stew into something rich and creamy. Use a smooth natural peanut butter made from just peanuts (and maybe salt), since sweetened brands make the broth taste sugary. Almond butter or sunflower seed butter work if you need a peanut-free version.
- Okra. Okra adds a tender bite and naturally thickens the broth. Fresh or frozen both work well. If you enjoy it here, try it in our Bhindi Masala (Okra Masala) too. Not an okra fan? Swap in the same amount of cut green beans.
- Sweet potatoes. They lend body and a gentle sweetness that balances the heat. Butternut squash or pumpkin cubes are good stand-ins.
- Cabbage. Shredded green (white) cabbage softens into silky ribbons as it simmers. Chopped collard greens or kale can replace it; add them with the okra so they don't overcook.
- Diced tomatoes. Canned tomatoes with their liquid give the stew its tangy base. Fire-roasted tomatoes add a subtle smoky note.
- Fresh ginger and cayenne. Ginger brings warmth and ground cayenne brings the heat. Red pepper flakes or a squeeze of sriracha are easy substitutes.
Helpful Tips
Take your time with the onion. Letting the onion cook until it's truly golden, 7 to 8 minutes, builds a sweet, savory base for the whole pot. Add the garlic at the end of that step so it doesn't scorch.
Add the peanut butter gradually. Stir it in a spoonful at a time, letting each addition melt into the hot broth before adding the next. Dropping in the whole amount at once tends to leave stubborn clumps.
Keep the heat gentle. Once the peanut butter is in, the stew can catch on the bottom of the pot. Keep it at a low simmer and give it a stir every few minutes until the vegetables are tender.
Tame the okra's texture. Okra releases a little natural thickener as it cooks, which is part of what makes this stew so satisfying. If you prefer less of that silky quality, use small, young pods and add them as directed, near the end of cooking, rather than simmering them from the start.
Adjust the consistency at the end. The stew should be thick and moist but not soupy. If it gets too thick, stir in a splash of water; if it seems thin, simmer it uncovered for a few minutes.
Variations
- Add protein. Stir in a can of drained chickpeas or black-eyed peas along with the okra for a heartier, higher-protein stew.
- Make it greener. Add a few handfuls of baby spinach during the last few minutes of cooking. For another take on greens and peanut sauce, see our West African Spinach with Spicy Peanut Sauce.
- Turn up the heat. Simmer a whole Scotch bonnet or habanero pepper in the broth and remove it before serving for a fruity, fiery kick.
- Swap the squash. Use cubed pumpkin or butternut squash in place of the sweet potatoes. If you love pumpkin and peanut together, try our Vegan Spicy Pumpkin and Peanut Soup.
- Add warm spices. A teaspoon of ground coriander or cumin, added with the garlic, gives the stew a deeper, more aromatic flavor.
Serving Ideas
Serve the stew in wide bowls over hot cooked rice, which soaks up the creamy peanut broth. Brown rice, millet, or couscous are all good alternatives, and fufu or mashed plantains make a more traditional pairing if you can find them.
For something to scoop with, warm up a stack of Chapati (Traditional East African Flatbread). Top each bowl with chopped scallions and a handful of roasted peanuts for crunch, and add a simple green salad or sliced cucumbers with lime on the side for something fresh and cool.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Like most stews, this one tastes even better the next day once the flavors have had time to meld. It thickens as it sits, so stir in a little water when you reheat it on the stove over medium-low heat or in the microwave.
The stew freezes well for up to 3 months. Freeze it in portions without the rice or garnishes, leaving some room in the container for expansion. Thaw overnight in the refrigerator, then reheat gently, adding a splash of water and stirring until the peanut broth is smooth again. Cook the rice fresh, and add the scallions and peanuts just before serving.
More African-Inspired Recipes
If you loved this recipe, here are a few more you might enjoy:
- African-American Sweet Potato and Peanut Stew
- Ethiopian Stewed Cabbage in Golden Tomato Sauce
- Quick Teff Crêpes (Easy Substitute for Injera)
- Okra-Rice Soup
Recipe
West African-Style Peanut and Okra Stew
Ingredients
- 1 ½ tablespoons olive oil
- 1 large red onion chopped
- 3 to 4 cloves garlic minced
- 2 cups green cabbage shredded
- 2 medium-large sweet potatoes peeled and cut into ½-inch dice (about 1 ½ pounds)
- 1 (15-ounce) can diced tomatoes with their liquid
- 1 teaspoon grated fresh ginger or more to taste
- 3 cups water plus more as needed
- 2 cups okra trimmed and sliced, or one 10-ounce package frozen sliced okra, thawed
- ⅔ cup smooth natural peanut butter
- ¼ teaspoon cayenne pepper or to taste (or use red pepper flakes or sriracha)
- salt to taste
For serving
- hot cooked rice
- scallions chopped, optional
- roasted peanuts chopped, optional
Instructions
- Sauté the aromatics. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and sauté, stirring often, until softened and golden, 7 to 8 minutes. Add the garlic and cook 1 minute more, until fragrant.
- Simmer the vegetables. Add the cabbage, sweet potatoes, tomatoes with their liquid, ginger, and 3 cups water. Bring to a simmer, then cover, lower the heat to medium-low, and simmer gently until the sweet potatoes and cabbage are nearly tender, about 15 minutes.
- Add the okra and peanut butter. Stir in the okra. Add the peanut butter a spoonful at a time, stirring until each addition melts into the broth, then stir in the cayenne.
- Finish cooking. Cover and simmer gently for 10 minutes longer, stirring occasionally so the peanut sauce doesn't catch on the bottom, until all the vegetables are tender. Add a splash more water if needed for a thick but not soupy consistency.
- Season and serve. Season with salt to taste. Serve in bowls over hot cooked rice, garnished with chopped scallions and chopped peanuts if desired.
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