African Peanut Stew with Tofu
Drawing a blank on ideas for dinner? How about trying this simple West African Peanut Stew! Thank me later, after your family or friends clean up their plates and ask for seconds.
This West African Peanut stew is definitely a must-try in my honest and humble opinion. With time from prep to eating under 45 minutes, you can get dinner on the table in record time. Not only is it delicious, but its also healthy and super easy to make.
Regardless of your dietary preference you have options. This recipe is strictly vegan but it works great with fried fish, beef, chicken and so much more. I did cut a few corners but eh, why not go the easy route especially if it doesn’t take away from the flavor.
Typically you’ll find me roasting raw peanuts but I picked up some dry roasted (Unsalted ) peanuts from Walgreens for this one. I still enjoy the smell from pan roasting peanuts, it brings back those long lost childhood memories. Feel free to roast your own peanuts!
Used extra firm tofu for protein. The secret with tofu? Do not shy away from seasonings. Unless you literally dump a handful of salt on it, it’s hard to over season. Getting it crispy involves getting rid of as much water as you can. Slice the tofu block down the middle, wrap it up in a kitchen towel and dry with some weights.
NOW WE SEASON!!!!
I definitely didn’t shy away from my spices. The tofu was diced into 1-inch cubes and seasoned with 1/2 tsp each onion powder, garlic powder, black pepper, Essiespice Mekko Dry Rub, salt and 1 Tbsp olive oil. This was then baked at 425 for 20 minutes until brown and crispy.
- 1 cup roasted peanuts2 Roma Tomatoes diced ( About a cup and a half)
- 1/2 medium onion
- 1/2 sliced (1/2 to be blended)
- 1/2 inch cube ginger
- 3 cloves garlic1 medium harbanero1 sprig Parsley
- 3 basil leaves
- 2 cups of water
- 2 Tbsp canola oil
- salt/ pepper to taste
- Heat oil in a medium saucepan. Saute onions for about 2 minutes. Add in tomatoes and cook for another 5 minutes
- Blend peanuts into a smooth paste. Add 1/2 cup of water, mix well until creamy. Add into the pan, with 2 additional cups of water.
- Bring to a gentle simmer and cook for about 20 minutes until foam clears from the surface, stir occasionally.
- Blend basil, parsley, ginger, garlic, onions and harbanero. Add into skillet and continue to cook for about 5 to 7 more minutes. (You can add tofu now, or serve it over sauce)
- Season to taste and serve over rice.
- Watch closely for overflow. It’s perfectly fine to not completely cover your saucepan or pot.
- Roasting to a crunch cuts down cooking time.
- If you are using peanut butter, ensure its natural with just peanuts, maybe salt. Avoid any peanut butter sweetened with honey.