African Peanut Stew

It’s interesting that despite having spent 6 weeks in Kenya I still cook African dishes unlike most of the things I experienced in Africa. This one felt more Indian-African fusion.  It was served with a “cool cucumber sauce” though as you will see, I actually liked that sauce better in a wrap. IMG_5474


  • olive oil
  • 3 peeled and diced sweet potatoesIMG_5470
  • 3 stalks celery chopped
  • 1 TBsp ginger
  • 2 TBsp garlic
  • 2 cans diced tomatoes with green chiles
  • 2 heads of cauliflower, chopped
  • 1 can drained chickpeas
  • 1 cup peanut butter
  • 1 bag arugula
  • rice
  • chapati

In a large soup pot heat the olive oil over low heat and add the ginger, celery and garlic, cooking for about 5 minutes. Then add the potatoes, tomatoes (with juice) and increase the heat to medium, cooking another 5-10 minutes. Then stir in 2 cups of water and add some say and pepper. Simmer uncovered about 10 minutes. Then add in the cauliflower and chickpeas. Cook another 15-20 minutes, until all the veggies are soft. IMG_5472

In another bowl mix together 1 cup water with the peanut butter. Then add this to the stew mixture and mix in the arugula so that it wilts in.

Serve over rice. I served with chapati- though rather than make it from scratch I went to a local Indian market and bought premade chapati in freezer section- not nearly as good as the homemade.

I topped this with a cucumber sauce, and some avocado, but I was not that happy with the combo. So I left the cucumber sauce out of the leftovers and used the remaining sauce for a recipe that I will bring you all tomorrow.


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