Thick, thin or soupy. Depending on where you are, peanut stews can be found across the whole of West Africa. This is one dish I really wanted to get right, it had to be as authentic as I could possibly get it without having to grind the peanuts to make butter myself. This dish is usually made with chicken, but as someone who is attempting but failing badly to wean off meat, I thought I would try and make this with vegetables.

The question was, which vegetables to use and to combine. My choice was based on several factors: texture, colour, and combination. As I would be missing meat, I had to make up for that with giving the stew something to chew on. No one likes over-cooked discoloured vegetables, well I don’t and so I needed vegetables that could hold their form, or at least help thicken the stew. I decided against courgettes for that very reason: they tend to get very watery when cooked and lose both colour and texture. Aubergines on the other hand taste better when they melt away into a pulp, especially helpful for this thick sauce. And then the small black flecks of eggplant skin still shine through the soup.

Then in honour of this stews ‘roots’ (sorry for the pun), sweet potato was an easy choice, it forms the ‘meat’ of this stew. The mushrooms also help to add a depth of flavour and save you having to add a heap of water to the dish, you want a fairly intense sauce.

Try and keep the vegetables as chunky as possible and add them in stages, I added to green sweet pepper, right at the end when all was said and done (i.e. cooked) for example as again I wanted to retain the bright green colour and crunchy texture. You will really enjoy this with the coconut and lime rice also on the blog…happy cooking!