Vegetarian African Stew

Vegetarian African Stew

Christopher Jonathan


4 servings
  1. 3 large sweet potatoes
  2. 3 mixed peppers
  3. 1 large white onion
  4. 1 (3 inch) piece of fresh ginger
  5. 3 hot chillis
  6. 1 litre vegetable stock
  7. 600 g smooth peanut butter
  8. 3 cloves garlic
  9. 1 tin chopped tomatoes
  10. 1 tsp cayenne pepper
  11. 4 tsp cumin powder
  12. 1 bunch fresh coriander
  13. 150 g cashew nuts
  14. 2 vegetable stock cubes


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    Chop the onion and finely chop the garlic, ginger and chilli. Add to a pan (preferably using a nut oil) on a medium heat

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    Chop the peppers into thumb sized pieces and, once the onions have softened, add to the pan

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    Boil a kettle full of water and create a litre of vegetable stock. Add the stock to a large saucepan and, at a low heat, spoon the peanut butter into the stock until there are no large lumps

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    When the peppers have softened, add the contents of the pan to the peanut butter and stock mix

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    Peel and chop the sweet potatoes into approximately 1.5 inch cubes. Add to the saucepan along with the tomatoes, cayenne pepper and cumin

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    Cook at a medium to low temperature, with a lid, until the sweet potatoes have softened (around 45 minutes). Stir regularly to avoid the peanut butter sticking and burning to the side of the pan

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    Toast the cashew nuts under the grill for no more than 1 minute, roughly chop the coriander and if you're feeling spicy chop a medium heat chilli, when you're ready to serve sprinkle these on top of your stew

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    Best served with rice or naan bread

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