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
herb graphic for recipe card
  • 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
        graphic for recipe card


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! :)
Get more like thissign up for our newsletter for exclusive inspirational content!
Also see: Oven Baked Ratatouille Salad

__ Photo: Peaceful Dumpling

Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.


always stay inspired!