West African Ground Nut Stew

groundnut stew


  • 2 Sweet Potatoes
  • 2 Tbsp. Vegetable Oil
  • 3 Garlic Cloves Minced
  • 3 Tablespoons Grated Ginger
  • 2 Tablespoons Coriander
  • 1/2 Tsp. Cayenne
  • 1 Medium Onion, Chopped
  • 2 Medium Tomatoes, Chopped
  • 4 Cups Chopped Eggplant
  • 1/2 cup Chicken Stock
  • 1 zucchini, chopped
  • 2 green peppers, chopped
  • 2 cups tomato juice
  • 1/2 cup peanut butter
Boil the potatoes till they are just tender. Saute the garlic and ginger with the spices for one minute and then add onion. Saute for a few minutes longer. Add tomatoes, eggplant and a splash of the water. Simmer for ten minutes. Add the zucchini and peppers and simmer for twenty minutes. Drain the potatoes, mash roughly and add to the stew. Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet and garnish with pineapple or banana slices.