Creamy stew of sweet potato, peanuts, and vegetables — vegetarian and nourishing.
This guinea-bissau vegetarian stew is built on the foundation of slow-cooked sweet potato and roasted groundnut (peanut) paste, creating a deeply nourishing dish that's both sweet and savory. Spiced with garlic and ginger, it's comfort food that sustained communities through seasons of change.
Serves 4
Heat oil. Cook onion and ginger until fragrant, 3 minutes.
Stir in tomato paste and cook 2 minutes.
Add diced sweet potato and vegetable stock. Bring to a boil.
Reduce heat and simmer 25 minutes until sweet potato is tender. Stir in groundnut paste and simmer 8 more minutes. Season with salt and pepper.
Groundnut paste (peanut butter) is essential for authentic flavor.
The stew should be creamy from the peanut paste.
Adjust consistency with more stock if too thick.
Add spinach at the end
Include diced tomatoes
Make with chicken for protein
Refrigerate up to 4 days. Freezes for 3 months.
This stew celebrates groundnuts (peanuts), a crop central to West African and Guinea-Bissau agriculture, combined with sweet potato (brought by Portuguese traders) in a dish that transcends cultures.
Natural peanut butter works. Avoid versions with added sugar.
It should coat a spoon. More like stew than soup.
Per serving · 4 servings total
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