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Vegan Gambian Peanut Stew (Domoda)

Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 6
Calories: 360kcal
Author: Nisha Vora


  • 1 ½ tablespoons Simply Nature Organic Coconut Oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, chopped
  • 2 tablespoons freshly grated ginger
  • 1-2 jalapeño peppers, diced**
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 ½ teaspoons kosher salt
  • Black pepper to taste
  • 4 cups (945 mL) low-sodium vegetable broth (or water)
  • 1 small handful of fresh thyme sprigs**
  • 1 pound (454g) sweet potatoes, peeled and finely diced***
  • ½ cup (128g) Simply Nature Organic Creamy Peanut Butter
  • 1 (15-ounce/425g) can of cannellini beans (or other white beans such as navy beans)
  • 1 (28-ounce/800g) can crushed tomatoes
  • 5 cups (90-100g) chopped organic kale
  • 1 tablespoon freshly squeezed lemon juice (or lime juice)
  • ½ cup (8g) cilantro leaves and tender stems, chopped

For serving (optional)

  • white rice, brown rice, millet, quinoa, or fonia


  • Heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add the coconut oil, and once it's shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning.
  • Add in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons kosher salt, and a generous amount of freshly cracked black pepper. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste and spices into the onions. Add a few splashes of water to prevent the spices from drying out or burning.
  • Pour in the vegetable broth or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the thyme sprigs, sweet potatoes, peanut butter, white beans, and crushed tomatoes. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potato is soft and tender, stirring occasionally.
  • Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
  • Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
  • Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve plain, or on top your favorite grain.



* If you’re very sensitive to spicy food, use just 1 jalapeño pepper and remove the seeds and membranes, where most of the heat lives. But if you can handle the heat, leave the seeds in. Really love spicy food? Feel free to use a habanero or Scotch bonnet pepper (the seeds are very spicy so I recommend removing them).
** You can substitute fresh thyme with 1 teaspoon dried thyme. Just add it to the Spice Blend.
***To ensure the sweet potatoes cook through in the time allotted, be sure to finely dice them. If not finely diced, it will take longer for the stew to cook.