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3.46 from 11 votes

Peanutty African Stew

Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Mains & Sides
Servings: 8 cups


  • 1 cup instant brown rice
  • 2 cups chicken broth, reduced sodium
  • 1/2 tsp ground ginger
  • 1 tsp dehydrated minced onion
  • 1 tsp garlic powder or four garlic cloves
  • 1/8 tsp red pepper optional
  • 2 cups medium diced peeled sweet potato or yam
  • 1 can (14.5 oz.) diced tomatoes with liquid
  • 1/2 tsp salt
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups nonfat or 1% milk
  • 3 cups baby spinach leaves, coarsely chopped
  • 1/4 cup chopped dry roasted peanuts optional
  • green onion, thinly sliced optional


  • Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.
  • Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
  • Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.
  • Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute a 10 ounce package of frozen spinach for the fresh spinach.
  • Flavor boosters: chopped cilantro, red and green peppers, raisins.
  • To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.