African Peanut Sauce
for African Vegetable Stew


This African Peanut Sauce makes a wonderfully creamy and tasty African Vegetable Stew – it is simple, filling and absolutely yummy!


I spent an amazing fortnight in Uganda with a wonderful group of women on an all-woman jeep expedition to this beautiful country. One of the overnights was in a very nice hotel in Mbale at the foot of Mt Elgon. The dining room had limited vegetarian options but the one dish that the head chef offered me was steamed plantains with African Peanut Sauce. It was delicious! Well, the peanut sauce was delicious – didn’t care much for the plantain (Like a banana but not … plantain are firmer and lower in sugar content than dessert bananas – but still – not to my liking). So I have left the plantain out of this recipe.

The chef took me into the kitchen to show me the ingredients and how he makes the sauce. I have tried to adapt the recipe to readily available ingredients without losing the quality of the flavour – I hope you like this as much as I do!

This African Peanut Sauce makes a wonderfully creamy and tasty African Peanut Stew – it is simple, filling and absolutely yummy!

INGREDIENTS
3 potatoes, cubed (yam/sweet potato works well also)
1-inch piece of ginger
1/2 of a whole onion
2 tbsp tomato paste
1 tbsp oil (any kind),
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 hot chilies, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen green beans
Juice of one lime or lemon
Chopped coriander (abt. ½ cup)
Chopped parsley (abt. ½ cup)
Salt and Pepper to taste

PREPARATION
1. Place the potato cubes, ginger and ½ onion in a pot with water and steam/boil until the spuds are tender (but not mushy).

2. In a separate pan, heat the oil. Sauté the onion and garlic, then add the tomato paste.

3. Add the cooked potato cubes with about 1 cup of the cooking water. (Discard the ginger and onion).

4. Add the Peanut Butter, hot peppers, salt and black pepper.

5. Cook together for about five minutes and then add the cubed eggplant and green beans.

6. Add more of the cooking water as needed to maintain a thick, stew-like consistency.

7. Optional – some people may want to add a soup bouillon to give the sauce a deeper flavour.

Check out the African Peanut Stew with Corn and Potato and Coconut Milk also inspired by my trip to Uganda!

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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai









I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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