This is the recipe I go to if I am feeling the tiniest bit sick or just need a comforting home cooked meal. I have tried numerous recipes for African Peanut Stew via blogs and cookbooks, but this one takes the cake.
My mother-in-law first passed it on to me, and with a few tweaks to it, I’ve made it my own. It’s up there in my top three favorite dishes to make.
It has a lot of “good for you” veggies, it’s packed with protein, and has immune-boosting ginger and garlic. It can also be a stand-alone delicious vegan dish with a few substitutes and omissions to the recipe.
What are your favorite go-to comfort foods? Let us know in the comments. We are always looking for new things to try, and we love to hear from our readers.
- 2 tbsp EVOO
- 1 yellow onion, finely chopped
- 4 carrots
- 1 head of garlic
- 2 tbsp grated fresh ginger (ginger paste can work too)
- 2 tbsp curry powder
- 1 large can of diced tomatoes
- 2 bay leaves
- 2 cartons of chicken or veggie broth if you want to keep this meal vegan
- 1 large peeled sweet potato.
- 1/4 cup of almond or peanut butter
- 1 bag of spinach
- 4-6 boneless skinless chicken thighs (You can leave out chicken for vegan option)
- Cilantro to taste
- Salt and Pepper to taste
Before making this soup, I chop and prep everything before hand. The steps go pretty quick and it is easy to burn items in step 3 if you don’t move fast.
- In a cast iron skillet, roast chicken thighs with a little bit of EVOO in the oven. I usually cook at 400 covered until almost cooked through. Then roast with low broil at the end for 2-3 minutes. When chicken is cooled, shred with a fork and put to the side.
- In a large soup pot heat EVOO at medium to high temp. Add onion and carrots. Saute until soft.
- Add chopped garlic, ginger, and curry powder. Do not brown the garlic. Sautee until fragrant. This usually takes no more than a minute.
- Add tomatoes and bay leaves. Cook uncovered until it begins to bubble.
- Add both cartons of broth and chopped sweet potato. Bring to a boil. Reduce heat and let simmer until the sweet potatoes are soft.
- Stir in almond or peanut butter. Keep stirring until smooth. Remove from burner.
- Add entire bag of spinach. When I make this for my children I finely chop the spinach. If you want to keep the leaves whole it is your preference.
- If you choose to make this dish with chicken, add shredded chicken thighs and drippings from the pan.
- Remove from burner.
- Add salt and pepper to taste.
- Top with a generous amount of chopped cilantro.