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. Rooted in the everyday cooking of Portuguese Guinea kitchens, Sweet Potato and Groundnut Stew balances technique and tradition: the sweet potato, diced is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the sweet potato, diced, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
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.
Source the freshest sweet potato, diced you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add spinach at the end
Include diced tomatoes
Make with chicken for protein
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 4 days. Freezes for 3 months. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
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. Like many Portuguese Guinea classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Natural peanut butter works. Avoid versions with added sugar.
It should coat a spoon. More like stew than soup.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If sweet potato, diced is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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