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+ servings
Spicy Peranut Stew

Spicy Peanut Stew with Ginger and Tomato

I have seen variations of this stew in multiple locations. I’ve made some changes and tweaks to the various recipes I have seen. This is the result.
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Main Course, Soup
Cuisine: African, One Pot Dish
Keyword: African, Stew
Servings: 6 people
Calories: 245.7kcal


  • Wok or large pan


  • Salt & Pepper to taste
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground cardamom
  • 1 tbsp turmeric
  • 1 tsp cayenne pepper
  • ¼ cup peanut oil
  • 2 shallots thinly sliced (substitute onions if you like)
  • 1 medium-size eggplant peeled and cut into 1/2-inch dice
  • 2 tbsp fresh ginger peeled and minced
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 1 jalapeño seeded and diced
  • cup tomato paste
  • 1 14.5oz can diced tomatoes, preferably roasted
  • 4 cups vegetable stock
  • ½ cup creamy peanut butter
  • 1 each Zucchini & Yellow squash cut in quarters lengthwise then chopped
  • cup chopped cilantro leaves plus whole leaves for garnish
  • Cooked Basmati rice for serving


  • In a small bowl, combine cumin, coriander, turmeric, cayenne, salt & pepper; set aside.
  • In a large pot, heat 3 tablespoons oil over medium-high heat.
  • Add shallots and fry, stirring often, until soft, crisp and caramelized, about 8-10 minutes.
    Peanut Stew Shallots
  • Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot.
  • Turn heat to high and add diced eggplant. Cook until lightly browned about 10 minutes.
  • Transfer eggplant to the bowl with shallots.
  • Add 1 another tablespoon of oil to pot over medium-high heat.
  • Add onion and ginger, cook until soft, about 5 minutes
  • Scrape up any browned bits while stirring.
  • Add chilies and cook, stir for 30 seconds.
  • Add spices, stirring for 30 seconds more.
  • Add tomato paste to a hot-spot in pan and cook, stirring, 1 minute.
  • Add can of tomatoes, stock, cooked eggplant & shallots and salt to taste.
  • Bring to a boil and cook 5 minutes.
  • Place peanut butter in a medium bowl, add one or two ladlesful of hot soup broth, and stir until emulsified
  • Pour peanut butter mixture back into soup.
  • Reduce heat to a simmer, add the Zucchini & Squash, cover and cook 5 minutes, until vegetables are tender.
  • Turn off heat and stir in chopped cilantro.
  • Serve in bowls with rice, garnished with cilantro leaves.
    Spicy Peanut Stew with Ginger and Tomato



Other optional vegetables as desired, such as okra, chic peas. Grape tomatoes, etc


Serving: 1cup | Calories: 245.7kcal | Carbohydrates: 38.8g | Protein: 9.8g | Fat: 7.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.5g | Sodium: 819mg | Potassium: 475.1mg | Fiber: 9.8g | Sugar: 8.7g | Vitamin A: 210.8IU | Vitamin C: 43.4mg | Calcium: 8.6mg | Iron: 12.4mg
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