This stew is a simplified/American-ized version of Hkatenkwan (Ghanaian Groundnut Stew.) Groundnut is the African word for peanut, and this stew is based on the Western African version of the groundnut/tomato stew found all over sub-Saharan Africa.
One of the curators at our campus museum brought this in for our monthly potluck (thanks, Emmie!) and it was all I could do to not go up for thirds!
Spicy African Peanut Stew
Ingredients
- 14-oz. can chickpeas, drained and rinsed
- 1 cup cubed sweet potato
- 2 medium carrots, sliced
- 1.5 tsp curry powder
- 1/2 to 3/4 tsp garam masala
- 1 tsp cumin
- 1 Tbsp minced ginger
- 1 tsp sugar
- 1/4 tsp cinnamon
- 14-ounce can fire-roasted tomatoes
- 14-ounce can light coconut milk
- 2 cups vegetable stock
- 2 Tbsp peanut butter (crunchy or smooth)
- 1/2 cup red lentils, rinsed
- Bunch fresh cilantro
- 1 cup roasted unsalted peanuts
- Combine all ingredients (except cilantro and peanuts) in a slow cooker
- Set on high for an hour, then switch to low for 4-5
- Garnish with cilantro and peanuts
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