Why make this peanut stew?

Peanut stews are cooked across West Africa, from Senegalese maafe to Ghanaian groundnut soup, and they all share one idea: ground peanuts melted into a tomato broth until it turns rich, rust-colored and deeply savory. This weeknight version, inspired by those dishes rather than a copy of any one of them, builds that body with JOI Organic Peanut Base. You whisk it into a ladle of hot broth before it goes into the pot, so it melts in evenly instead of clumping. Sweet potato adds sweetness, chickpeas add heft, and kale wilts in at the end. Expect a thick, warming stew with gentle heat, ready in about 45 minutes, most of it hands-off simmering.

Why this recipe is so easy

• One pot, no blender, no pre-roasting.

• Pantry staples: canned tomatoes, chickpeas and broth.

• Doubles cleanly and tastes even better the next day.

Recipe card

• Servings: 6 (about 1 1/2 cups each)

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• Category: Dinner, Soup

• Dietary: vegan, dairy-free and gluten-free by ingredients (check broth label)

• Equipment: large Dutch oven or heavy pot, whisk, small bowl, ladle

Ingredients

• 1 tbsp olive oil

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 2 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/4 to 1/2 tsp cayenne pepper

• 1 large sweet potato (about 1 lb), peeled and cut into 3/4-inch cubes

• 1 can (14.5 oz) diced tomatoes, with juices

• 4 cups low-sodium vegetable broth, divided

• 1/2 cup JOI Organic Peanut Base, used directly (shake well first)

• 1 can (15 oz) chickpeas, drained and rinsed

• 4 packed cups chopped kale or collard greens, stems removed

• 1 tbsp lime juice

• 3/4 tsp salt, or to taste

• To serve: cooked rice or millet, chopped roasted peanuts, cilantro, lime wedges

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 to 6 minutes, stirring, until soft and translucent.

2. Stir in garlic and ginger and cook 1 minute until fragrant. Add tomato paste, cumin, coriander, smoked paprika and cayenne. Cook 1 minute, stirring, until the paste darkens slightly.

3. Add the sweet potato, diced tomatoes and 3 1/2 cups of the broth. Bring to a boil, then lower to a steady simmer.

4. Meanwhile, warm the remaining 1/2 cup broth (a ladle from the pot works). Squeeze 1/2 cup Organic Peanut Base into a small bowl, pour in the hot broth and whisk about 30 seconds until completely smooth.

5. Stir the peanut mixture and chickpeas into the pot. Simmer uncovered 18 to 20 minutes, stirring every few minutes so the bottom does not catch, until the sweet potato is fork-tender and the stew coats the back of a spoon.

6. Stir in the kale and cook 3 to 4 minutes until wilted and bright green. Add lime juice and salt. Taste and adjust heat with more cayenne.

7. Serve over rice or millet, topped with roasted peanuts, cilantro and a lime wedge.

Why the JOI squeeze bottle works here

Stirring cold peanut butter straight into a simmering pot often leaves stubborn lumps. Squeezing the base into a bowl and whisking it with hot broth first gives you a smooth, fully dissolved peanut cream in 30 seconds, and the squeeze format makes the 1/2 cup measure clean and quick.

Customizations and substitutions

• Thinner, soup-style: add 1 to 2 cups extra broth for a groundnut soup texture.

• More heat: add 1 minced scotch bonnet or habanero with the garlic (remove seeds for less burn).

• Swap the vegetables: butternut squash for sweet potato; spinach for kale (add in the last minute).

• Add protein: cubed extra-firm tofu or white beans in place of chickpeas.

• Pair it with: a bowl of our curried chickpea stew or creamy vegan white bean soup for a cold-weather soup rotation.

Common mistakes

• Boiling hard after adding the peanut base: the stew can scorch. Keep it at a gentle simmer and stir.

• Under-salting: the base is unsalted, so season at the end.

Storage and reheating

• JOI base: pantry, cool and dark; refrigeration not required.

• Finished stew: cool and refrigerate within 2 hours in shallow containers. Use within 3 to 4 days or freeze, per USDA leftovers guidance.

• Reheat on the stove over medium-low with a splash of broth, stirring, until steaming hot throughout (165°F per the same USDA page). The stew thickens as it sits.

Frequently asked questions

1. What is West African peanut stew? A family of tomato and peanut stews found across West Africa, often called groundnut stew or maafe. Recipes vary by country and household.

2. Can I make peanut stew with peanut butter instead? Yes, but sweetened or salted peanut butters change the flavor. A single-ingredient peanut base keeps you in control of salt and sugar.

3. Can I freeze this stew? Yes. Freeze before adding the kale for the best texture, then stir in fresh greens when reheating.

4. Is this stew spicy? Mildly, with 1/4 tsp cayenne. Use 1/2 tsp or add a fresh chili for real heat.

Make JOI part of your kitchen

One bottle of JOI Organic Peanut Base covers this stew, a batch of our 5-minute peanut sauce (link to Recipe 1 once live) and your morning toast. Planning the week? Read 5 meals you can cook all week from a single base.