Malian Vegetable Peanut Stew

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This Malian take on West Africa's beloved groundnut stew layers sweet potatoes, cabbage, carrots, and green beans in a rich, savory peanut-tomato sauce. Slow-simmered with ginger, garlic, and a touch of habanero heat, it is traditionally ladled over fluffy white rice for a deeply comforting one-pot meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 55 gCarbs
• 9 gFiber
• 12 gSugar
• 16 gProtein
• 580 mgSodium
• 950 mgPotassium
• 100 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the aromatic base

• 2 tablespoons vegetable oil
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 whole Scotch bonnet or habanero, pierced with a knife
• 3 tablespoons tomato paste
• 2 large ripe tomatoes, finely chopped (about 2 cups)

For the vegetables

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into thick rounds
• 1/2 small green cabbage, cored and chopped into 1.5-inch pieces
• 8 ounces fresh green beans, trimmed and halved

For the peanut sauce and seasoning

• 1 cup natural unsweetened peanut butter, stirred smooth
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 2 dried bay leaves
• 1 Maggi seasoning cube, crumbled (optional)
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For serving

• 3 cups hot cooked long-grain white rice
• 1/4 cup chopped fresh cilantro or flat-leaf parsley

Directions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring often, until softened and lightly golden, about 6 to 8 minutes.
2. Stir in the garlic, grated ginger, and the pierced Scotch bonnet. Cook for 1 minute until fragrant, then add the tomato paste and chopped tomatoes. Cook, stirring frequently, until the tomato paste darkens to a brick-red color and the mixture looks jammy, about 5 minutes.
3. Add the sweet potatoes, carrots, cabbage, and green beans to the pot. Pour in the vegetable broth and add the thyme, bay leaves, Maggi cube if using, salt, and black pepper. Stir well, bring to a boil, then reduce the heat to low and cover.
4. Simmer gently for 25 to 30 minutes, or until the sweet potatoes and carrots are fork-tender and the cabbage is silky. Remove and discard the bay leaves and the whole Scotch bonnet, being careful not to burst it.
5. Whisk the peanut butter with 1 cup of the hot stew liquid in a small bowl until completely smooth, then stir the peanut mixture back into the pot. Simmer uncovered for 8 to 10 minutes more, stirring often, until the sauce thickens to a rich, gravy-like consistency that coats the vegetables. Taste and adjust salt.
6. Stir in the chopped cilantro just before serving. Ladle the stew generously over bowls of hot white rice, making sure each portion gets plenty of the peanut sauce. Serve immediately while piping hot.

Cook’s Notes

• For the creamiest sauce, always temper the peanut butter with hot broth before adding it to the pot; this prevents clumping and gives a silky finish.
• If you prefer a milder stew, swap the Scotch bonnet for 1/2 teaspoon of cayenne pepper, or simply omit it for a kid-friendly version.
• A traditional Malian touch is to finish the stew with a handful of crushed roasted peanuts sprinkled on top for extra texture and nutty flavor.
• Peanut butter brands vary wildly in saltiness; taste the sauce before adding the final pinch of salt to avoid over-seasoning.
• This stew tastes even better the next day once the flavors have melded, so consider making it a day ahead and reheating gently with a splash of broth.

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