Vegan African Peanut Stew Over Couscous

July 1, 2016
What could possibly possess me to make a peanut butter-based *stew* in this heat? My dumplings, as I was taking these photos, sweat was dripping down my forehead and actually getting inside my eyes so I could hardly see through the camera. (TMI?) So, that was a #blogging first. But I would only mention this if it were worth the effort and the literal sweat! It is so delicious that I confidently say you should try it (just turn on the A/C). I used to live right by this pretty happening Senegalese spot in Harlem called Cafe des Ambassades, and I always thought I should try the peanut stew in cold weather. I was kind of cautious though because it sounded like a very filling dish. Lo and behold, I got my first taste of the dish at no other than Mary's wedding!! And it was so good. Of all the food at their all-vegan nuptials (:D), the vegan African peanut stew over couscous was the dish I was most eager to replicate at home. I controlled the amount of peanut butter (it's summer, after all) so that it's just perfectly creamy and nutty, and yet still healthy. I also modified the cooking method so that it's not using any heavy pots or Dutch ovens (oh my god, even the thought), but just a frying pan with a lid. Totally doable--and so easy, elegant, and delicious! It's absolutely perfect for both weeknight dinner or a special occasion (like, you know, a wedding).
Vegan African Peanut Stew Over Couscous

Vegan African Peanut Stew Over Couscous

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
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  • 2 medium garnet or jewel yam, peeled and roughly chopped (I used one of each)
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tsp coconut or peanut oil
  • 1 cup water
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tbsp concentrated tomato paste (in tube)
  • 4 tbsp natural peanut butter
  • 2 tsp liquid sweetener of choice (not maple)
  • handful green beans, trimmed and chopped
  • 2 cups cooked couscous
  • to taste sea salt
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Prepare couscous according to instructions on the package (usually 1.25 : 1 water to couscous ratio). Set aside. 1. Heat coconut oil over medium heat in a large frying pan. Add onions and yam, and stir to coat in oil. After a few minutes, add 1/2 cup of water and cover with the lid. Let steam for about 5 minutes. 2. Add garlic, ginger, and tomato paste and stir to coat. Cook until fragrant, for about 1 minute. 3. Add chopped tomato and green beans, peanut butter, sweetener, salt and 1/2 cup water. Stir to combine, cover the lid and lower the heat to medium-low. Cook for another 4-5 minutes until all veggies are softened. 4. Use a spatula to scoop about 2 cups (I went around the green beans to just get yam/tomato/onion) and put in blender. Blend on low while adding a splash or two of water through the hole at the top, until desired creamy consistency is reached. I wanted this sauce to be a little bit more liquid-y, but still thick enough that I can eat it with a fork rather than a spoon. 5. To serve, layer the sauce and stew over the couscous. You can put the sauce from the blender back into the frying pan, or spoon them separately for a more deliberate presentation (which is what I did). Enjoy! :)
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Also see: Oven Baked Ratatouille Salad

__ Photo: Peaceful Dumpling


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