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There is nothing better than discovering dishes from different parts of the world. We hadn’t had a lot of African cuisine, but once we found this recipe it has become part of our repertoire. Sweet potato, squash and peanut flavours come together with the cooling cucumber salsa to create a truly great meal.

African Peanut Stew with Cucumber Salsa
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African Peanut Stew with Cucumber Salsa

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

35

minutes
Total time

1

hour 

5

minutes

Ingredients

  • 2 Tbsp of olive oil

  • 2 medium onions chopped

  • 2 celery stalks finely chopped

  • 1 Tbsp fresh ginger minced

  • 1 or 2 green chilis finely chopped (leave in seeds if you like spicy. remove if not.)

  • 2 cloves of garlic minced

  • 2 medium sweet potatoes peeled and diced

  • 2 large tomatoes diced

  • 2 cups of vegetable stock

  • Salt and pepper to taste

  • 1/2 a small butternut squash peeled and diced

  • 1/2 a head of cauliflower florets

  • 1/3 cup of peanut butter

  • For the Salsa

  • 1 cup of peanuts chopped

  • 1 English cucumber peeled and finely chopped

  • 1/4 cup of cilantro chopped

  • 1 jalapeno finely chopped and seeded

  • 2 Tbsp fresh lime juice

  • 1 Tbsp fresh ginger minced

  • Salt and pepper to taste

Directions

  • Heat the oil in a large frying pan on medium. When the oil is hot add the onion, celery, garlic, ginger and chilis. Saute until the onion becomes translucent.
  • Add the sweet potato, squash and tomatoes to the pan and continue to cook for 5 minutes.
  • Add the vegetable stock and the salt and pepper. Bring to a boil and let simmer for 10 minutes.
  • Add the cauliflower and peanut butter and let simmer for 15 minutes.
  • For the Salsa
  • Add all of the prepared ingredients to a bowl. Mix well and refrigerate until needed.

Notes

  • Serve with the salsa and brown rice (if desired).

African Peanut Stew with Cucumber Salsa
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