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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.


    Like this recipe?

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



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