Justins african peanut stew

One-Pot African Peanut Stew

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 4 cups peeled, chopped sweet potato
  • 1 (14 ounce) black eyed peas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup JUSTIN’S® Honey Peanut Butter
  • 2 cups spinach
  • 1 tablespoon lemon juice
  • Garnish: Fresh cilantro, sliced green onions, chopped peanuts

DIRECTIONS

  1. In a large Dutch oven, heat the oil over medium heat.
  2. Add the onion, garlic and spices (through salt).
  3. Sauté 5-7 minutes, or until onion is translucent and spices are nicely toasted.
  4. Stir in the tomato paste and cook 2-3 minutes more.
  5. Add sweet potato, black eyed peas, diced tomatoes and broth.
  6. Bring to a simmer and cook, covered, for 25-30 minutes.
  7. Remove lid and stir in peanut butter, spinach and lemon juice, until the spinach is wilted.
  8. Serve warm topped with fresh cilantro, green onions, and chopped peanuts, as desired.

 

 

INGREDIENTS
  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 4 cups peeled, chopped sweet potato
  • 1 (14 ounce) black eyed peas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup JUSTIN’S® Honey Peanut Butter
  • 2 cups spinach
  • 1 tablespoon lemon juice
  • Garnish: Fresh cilantro, sliced green onions, chopped peanuts
DIRECTIONS
  1. In a large Dutch oven, heat the oil over medium heat.
  2. Add the onion, garlic and spices (through salt).
  3. Sauté 5-7 minutes, or until onion is translucent and spices are nicely toasted.
  4. Stir in the tomato paste and cook 2-3 minutes more.
  5. Add sweet potato, black eyed peas, diced tomatoes and broth.
  6. Bring to a simmer and cook, covered, for 25-30 minutes.
  7. Remove lid and stir in peanut butter, spinach and lemon juice, until the spinach is wilted.
  8. Serve warm topped with fresh cilantro, green onions, and chopped peanuts, as desired.

 

 

Great Summer Recipes
Bowl filled with Almond Butter Churro Puppy Chow atop marble countertop with decorative paper underneath

My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!

Brown Sugar Cinnamon Almond Butter Toaster Pastries stacked on top of each other on a white background

Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.

 

Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.