This One-Pot African Peanut Sunshine Stew is simple to make and loaded with flavour. Eat it for dinner, make it for a potluck, and save leftovers for lunch!
I was introduced to the African Peanut Stew from my friend several months ago who made it from Angela Liddon’s cookbook Oh She Glow’s. I was instantly hooked, and decided I’d make my own version of it for fun.
Today’s recipe is an absolute fave and for a few good reasons:
- It’s a one-pot deal. Who doesn’t love easy peasy one-pot recipes?
- It’s freaking DELICIOUS.
- It can be modified pretty easily and it’s as warming and cozy and comforting as can be.
Traditional Peanut Stews obviously involve… peanuts. But I actually make this recipe with sunflower seed butter, hence my addition of Sunshine in the name, just for fun. However, feel free to use peanut butter instead if you prefer.
One-Pot African Peanut Sunshine Stew
A hearty stew with notes of cumin and cilantro that whips up in no time.
- 1 lb ground beef, turkey or chicken
- 1 large can (800ml) crushed, diced or whole tomatoes
- 1 small butternut squash, peeled and cubed (OR 1 large sweet potato)
- 4 large kale leaves, stems removed, chopped
- 3 tbsp sunflower seed butter or peanut butter
- 2-3 tsp ground cumin
- 2 tsp minced garlic
- fresh cilantro, lime, or rice for serving. *optional
Add all ingredients except sunflower seed butter, kale and suggested toppings to pot.
Stir together and bring to boil, covered. Remove lid and reduce heat to medium-low for 15 minutes.
Add chopped kale and sunflower seed butter and continue cooking for another 10-15 minutes until butternut squash is tender and meat is thoroughly cooked.
Serve warm with cilantro and lime, and with brown rice if desired, and enjoy!
Want some more one-pot meal recipes? You might like these:
I hope you enjoy this super simple recipe as much as I do. Do you have a favourite one-pot meal? Let me know below!