African Peanut Stew with Sprouted Ancient Grains

Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
1 hour
4 Servings

Best enjoyed cuddled up by a fire.

Our Sprouted Ancient Grain blend was inspired by grains cultivated throughout Africa, so it pairs perfectly with our version of traditional West African peanut stew. The blend of sprouted brown rice, sorghum, millet, teff and fonio is soft, mild and satisfying. Natural peanut butter gives the dish a delicious creaminess, and the grains and sweet potato make it filling and hearty. 

It has a mild-medium level of spice, but you can omit cayenne if you prefer it milder. It’s also a perfect make-ahead meal because it tastes even better the next day. The chopped peanuts are an optional garnish, but add a lovely crunch!

African Peanut Stew with Sprouted Ancient Grains

Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Ancient Grain Blend (dry)
  • 1 cup cooked Second Spring Organic Sprouted Chickpeas (about ¾ cup dry)
  • 1 medium onion
  • 3 cloves garlic
  • 1 tsp oil
  • 1 large sweet potato, cubed
  • 1 can stewed tomatoes
  • ½ cup smooth natural peanut butter
  • 1 cup vegetable broth
  • 1 tsp fresh ginger, finely minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 ½ tsp curry powder
  • ¼ tsp cayenne (optional)
  • salt and pepper to taste
  • chopped peanuts for garnish

How To Make It:

  • Finely chop onion and mince garlic and ginger. Chop sweet potato into small cubes.
  • In a large pot on low-medium heat, saute onion and garlic with oil until translucent, about 7 minutes.
  • Add ginger, spices and stewed tomatoes to the pot and simmer for 5 minutes, breaking up tomato into bite size pieces if necessary.
  • Add sweet potato, cooked chickpeas, peanut butter and broth to the pot, stir and simmer on a low heat for 35-40 minutes, stew is done when a fork easily goes through the sweet potato.
  • 10 minutes into the simmering time, cook the grain according to the directions on the package.
  • Add grain and stew to bowls and top with chopped peanuts.

Notes

Pro tip: it tastes even better the next day!
Have you made this recipe? Tag @secondspringfoods on Instagram!
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email