West African stew with sweet potato & greens

West African peanut stew with sweet potato

  • serves 4
  • Easy

Try this vegan West African stew with sweet potato and greens. This one-pot recipe is super easy to make and packed with warming flavours


Try this West African sweet potato stew then check out our vegetarian stewvegetarian casserole, vegetarian tagine and other vegetarian recipes.



  • onions 2, 1 roughly chopped and 1 diced
  • ginger 5cm piece, roughly chopped
  • garlic 3 cloves
  • scotch bonnet chilli 1
  • tomato purée 4 tbsp
  • crunchy peanut butter 150g
  • sunflower oil
  • coriander seeds 2 tsp, toasted and crushed
  • ground cumin 2 tsp
  • black pepper ground to make 1 tsp
  • coconut cream 100g
  • vegetable stock 750ml
  • sweet potatoes 600g, cut into 3cm chunks
  • okra or green beans 200g, halved
  • kale 50g, roughly chopped
  • coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both) to serve


  • Step 1

    Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.

  • Step 2

    Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.

  • Step 3

    Fry the diced onion with a pinch of salt for 5 minutes until softened.

  • Step 4

    Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.

  • Step 5

    Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.

  • Step 6

    Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.

  • Step 7

    Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.

  • Step 8

    Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.

Nutritional Information

  • Kcals 613
  • Fat 3.3g
  • Saturates 12.1g
  • Carbs 46.1g
  • Sugars 19.4g
  • Fibre 14.6g
  • Protein 18.2g
  • Salt 1g