If you like peanut butter, you'll love this...



Prep time

20 minutes

Cook time

25 minutes

This peanut stew is popular across West Africa and in particular in Mali and is traditionally made with chicken or beef.


2 sweet potatoes, peeled and diced 
300g spring greens, roughly chopped
2 brown onions, diced 
2 tbsps vegetable oil
3 tbsps tomato purée
1 green chilli, finely chopped
3 garlic cloves, crushed
1 thumb sized piece ginger, peeled and grated 
300g peanut butter 
2 tsps ground cumin
½ tsp cayenne pepper
1l vegetable stock
handful fresh coriander, finely chopped (optional)


  1. Add the vegetable oil to a large pan over a medium heat. Add the onions then fry for 5 minutes or until soft.
  2. Add the garlic, ginger and chilli. Cook for a further 2 minutes.
  3. Lower the heat then add the tomato puree, cumin and cayenne pepper mixing thoroughly for an even consistency. 
  4. Add the sweet potato and cook for 5 minutes, stirring throughout.
  5. Add the stock and allow to cook for 15 minutes or until the sweet potato is soft.
  6. Add the spring greens and cook for a further 2 minutes.
  7. Finish by adding the peanut butter 1 tablespoon at a time. Mix to ensure there is a smooth consistency. 

Chef’s tips

Freshly chopped coriander works well as an optional garnish on top. 

Vegan switch – use vegan friendly vegetable stock.


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