Slow-Cooker West African Peanut Stew Slow-Cooker West African Peanut Stew

This savory stew is inspired by the delicious peanut and tomato West African Maafe dish. The heat from the ginger and red pepper is balanced out by the sweetness of the peanut butter.



  1. In a large skillet, heat the vegetable oil over medium-high heat.
  2. Saute the onion for about 5 minutes. Add in the garlic, ginger and chickpeas in the last minute.
  3. In a 6-quart slow cooker, add the chickpea mixture. Season with crushed red pepper, cumin, and chili powder.
  4. Pour the vegetable broth in and add the sweet potatoes. Cook on low for 6-8 hours or on high for 4 hours.
  5. Remove some of the sweet potatoes and mash with a fork. Add mashed sweet potatoes back into the slow cooker and stir the tomatoes, kale, peanut butter, and raisins into the soup during the last 20 minutes of cooking.


Nutrition facts label for the Slow Cooker West African Peanut Stew
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