Vegetarian Peanut Stew

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About


  • 2 tablespoons peanut or other oil
  • 2 cups chopped onion
  • 3 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 fresh chili pepper, minced or added whole and removed at the end (a small seeded green jalapeno for mild; a green seeded cayenne for hot; or a green or red habanero for hottest)
  • 3 to 4 cups vegetable stock or water
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons tomato paste (optional)
  • ½ to 1 cup creamy natural-style peanut butter (no sugar added)

Vegetable choices

  • A few fresh mushrooms, sliced or whole
  • 1 cup peeled and coarsely chopped eggplant
  • 1 medium sweet potato, peeled and cut into chunks
  • 6 fresh or frozen okra, chopped or whole
  • 2 cups greens of choice (e.g., kale, chard, spinach), washed and torn up
  • 1 to 2 cups coarsely chopped tomato (Note: if using omit the tomato sauce)



  1. Heat the oil in a large saucepan. Add the onions and sauté over medium heat for about 5 minutes. Add the garlic, ginger, and chili pepper and sauté for a few more minutes.
  2. Add the vegetable stock or water, tomato sauce, tomato paste, if using, and salt to taste and stir well.
  3. Add your vegetables of choice and bring to a simmer.
  4. Remove 2 cups of soup broth and mix with ½ to 1 cup peanut butter in a small saucepan (the more peanut butter, the creamier the stew). Cook, stirring constantly, on medium heat until the oil separates out, then stir the mixture into the stew.
  5. Cover and simmer the stew until flavors have blended and stew is thick.

To serve

The stew can be served over rice like a curry, with small bowls of condiments served alongside: