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Spicy African Peanut Stew

Serves 6.


    Spicy African Peanut Stew

    Stirring cricket powder into an African stew is a natural, given that crickets were an African staple long before they became trendy in the West. Adding a couple of tablespoons to this delicious dish not only increases the protein content but also kicks up the nuttiness a notch.


    Soaking time for beans

    The larger the beans, the longer the soaking and cooking time. Cover with enough cold water to extend above beans by 2 in (5 cm). Set aside at room temperature overnight for no longer than 12 hours. For a shorter soak, place beans with 1/4 tsp (1 mL) baking soda in pan of cold water with 2 in (5 cm) to spare. Bring to a boil and simmer for 2 minutes. Remove from heat, cover, and set aside for 1 hour. Thoroughly drain and use as per recipe.

    Time an issue?

    Skip the dried beans. Replace the 4 cups (1 L) water in this recipe with just 1 cup (250 mL) and continue with recipe, cooking vegetables until tender. Then add a 19 oz (540 mL) can of white kidney beans, along with its juices, and heat through.


    Spicy African Peanut Stew


    • 2 tsp (10 mL) grapeseed or peanut oil
    • 1 yellow onion, peeled and chopped
    • 3 large garlic cloves, smashed and minced
    • 1 cup (250 mL) dried borlotti, white kidney, or pinto beans, soaked overnight (see Tip)
    • 2 tsp (10 mL) chili powder
    • 1 tsp (5 mL) smoked paprika
    • 1/2 tsp (2 mL) cayenne pepper
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) white pepper
    • 28 oz (796 mL) diced fire-roasted tomatoes, including juice
    • 4 cups (1 L) water
    • 1/3 cup (80 mL) natural smooth peanut butter, at room temperature
    • 3 Tbsp (45 mL) cricket powder
    • 1 large yam, peeled and cut into 1/2 in (1.25 cm) dice, about 1 cup (250 mL)
    • 2 large carrots, peeled and cut into 1/2 in (1.25 cm) diagonal slices
    • 1 jalapeno pepper, seeded and diced
    • 2 cups (500 mL) shredded collard leaves, kale, or spinach
    • 1/3 cup (80 mL) roasted peanuts
    • Handful of cilantro leaves


    Per serving:

    • calories352
    • protein17g
    • fat13g
      • saturated fat0g
      • trans fat0g
    • carbohydrates46g
      • sugars9g
      • fibre11g
    • sodium427mg



    In large heavy saucepan, heat oil. Add onion and sauteu0301 until it begins to soften, about 3 minutes. Stir in garlic and sauteu0301 for 1 more minute. Stir in soaked and drained beans. Sprinkle with seasonings and fold in along with diced tomatoes, 4 cups (1 L) water, peanut butter, and cricket powder. Bring to a gentle boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.


    Remove lid and stir in diced yam, sliced carrots, and jalapeno. Return to a gentle boil. Cover, reduce heat, and simmer for 15 to 20 more minutes, or until vegetables are fork tender but not mushy. Stir in shredded collards and simmer for 1 minute or until wilted.


    To serve, ladle into bowls and sprinkle with peanuts and cilantro. Delicious served over rice or with dosas.


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    This recipe is part of the Micro Mini Maxi Superfoods collection.



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