This West African Peanut Stew is healthy, easy to prepare, comforting, and absolutely delicious. For a nut-free version I swap peanut butter for sunflower seed butter so those with peanut allergies can enjoy this rich, vegan stew.
After my baby was born, one of the best gifts I received was a pot of homemade West African peanut stew from my friend Brandi, a doula and mother of three. Because her household is peanut-free, she made the stew with sunflower seed butter, and it was incredible: full of flavor, slightly spicy, warm, creamy, and filling. Since then, Brandi’s nut-free version has become a staple in our home.
Fresh & Nutritious Ingredients
This stew is built from simple, pantry-friendly ingredients I often keep on hand so it’s easy to make when a craving hits.
Sunflower Butter: Sunflower seed butter is an excellent peanut substitute. It has a similar flavor and creamy texture, provides healthy fats and protein, and is safe for those with peanut allergies. You can buy it or make your own by blending toasted sunflower seeds in a food processor until smooth.
Sweet Potatoes: Sweet potatoes add natural sweetness, body, and comforting texture. I use both sweet potatoes and Yukon gold (or red) potatoes for variety in texture.
Collard Greens: Greens are a nutritious staple in many West African kitchens. Collards bring vitamins A, C, E, and K to the stew and are an excellent source of calcium.
Jackfruit: Use canned unripe (green) jackfruit for a meaty, shreddable texture. Avoid sweet or syrup-packed jackfruit for this savory dish.
Harissa: Harissa is a North African chile paste that adds depth and heat. Use mild or spicy based on preference, or substitute Ethiopian berbere spice if needed.
Where’s the meat?
This recipe is completely vegan. While some versions use chicken, this one replaces meat with jackfruit for a similar, satisfying texture. Mushrooms—such as oyster or maitake—also work well as a meaty alternative. The stew still delivers protein from sunflower butter, collards, and kidney beans, plus plenty of hearty texture and flavor.
Tips for making West African Peanut Stew
- Sauté your aromatics — Cook onions, garlic, and peppers until the onions are translucent and slightly caramelized to build a flavorful base. Season the vegetables with a pinch of salt as they cook.
- Measure and combine spices — Measure your spices ahead of time and keep them together. Toasting them briefly after the aromatics ensures they release their flavor without burning.
- Shred the jackfruit lightly — Use a fork to pull the jackfruit into strips for a pleasant, meat-like texture. If you prefer larger chunks, that works too.
- Sunflower butter will separate initially — When you add it, it may look separated at first. Simmer and stir; it will incorporate into a creamy, consistent sauce.
- Add collards last — To keep the greens bright and tender, stir them in toward the end of cooking and cook just a few minutes more.
How to Serve & Store
- Serve: Spoon the stew over fluffy brown rice or quinoa and finish with fresh cilantro and a squeeze of lime. Add sliced jalapeño for extra heat if desired.
- Store: Refrigerate leftovers for up to a week. To freeze, cool completely and transfer to a freezer-safe container.
More Comforting Vegan Stews
Soups & Stews
Green Gumbo (Vegan Gumbo Z’Herbes)
Soups & Stews
Instant Pot Black Bean Soup
Main Dishes
Sweet Potato Black-Eyed Pea Curry
Soups & Stews
Butternut Squash Lentil Soup
Nut-Free Vegan West African Peanut Stew
Ingredients
- 2 tbsp avocado oil (or other neutral cooking oil)
- 1 medium red or yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 inch ginger, minced
- 1 red bell pepper, seeded & diced
- 1/2 jalapeño, seeded & diced
- 1 tbsp ground cumin
- 1 tsp whole coriander seed
- 1 medium sweet potato, cubed (about 1 cup)
- 1 Yukon gold or red potato, cubed (about 1 cup)
- 1 (14 oz) can diced tomatoes or 3 ripe diced tomatoes
- 4–6 cups water or vegetable broth
- 1 can unripe jackfruit, chunks halved
- 2 cups cooked kidney beans, or 1 can
- 1 1/2 tbsp vegetable bouillon paste (skip if using broth)
- 2 tsp smoked paprika
- 1 tbsp harissa paste, optional
- 1/2 cup sunflower seed butter (up to 1 cup for a thicker stew)
- 1 tsp sea salt, plus more to taste
- 1 bunch collard greens, sliced into thin ribbons
For serving
- Black pepper
- Cilantro
- Fresh lime
- Cooked brown rice or quinoa
Instructions
- Warm oil in a large pot over medium-high heat.
- Add onions, garlic, ginger, bell pepper, jalapeño, and a pinch of salt. Sauté until the onions are translucent.
- Add cumin and coriander, stirring and cooking about 30 seconds.
- Add sweet potato, Yukon potato, tomatoes, water or broth, bouillon, jackfruit, and beans.
- Bring to a simmer, then cook with the lid ajar for about 20 minutes, until potatoes are tender but not mushy.
- Stir in smoked paprika and harissa if using.
- Mix in the sunflower seed butter, adding up to 1 cup for a thicker stew, then add salt.
- Add the collard greens and cook another 5 minutes until bright and tender.
- Adjust seasoning if needed and serve with black pepper, cilantro, and a squeeze of lime over rice or quinoa.
Notes
Tips for making West African Peanut Stew
- Sauté aromatics — Caramelizing the onions and vegetables deepens the stew’s flavor.
- Prep spices ahead — Measure and mix your spices before cooking to avoid burning and toasting them evenly.
- Shred jackfruit — Lightly shredding creates a pleasing texture similar to shredded meat.
- Allow sunflower butter to integrate — It may separate at first; simmer and stir until it becomes creamy.
- Add greens last — Stir collards in near the end so they remain vibrant and tender.