spicy stew

This peanut stew is a wholesome dairy free and gluten free meal that's packed with nourishment and warming flavors. It's delicious over rice and feeds a crowd. Freezer friendly and made with healthy, real food ingredients!

African Peanut Stew (Stove Top, Crock Pot, or Instant Pot)

tomato sauce tomatoes

natural creamy peanut butter (no stir work best)

tsp smoked paprika (adjust as needed)

tsp ground coriander (see note)

cayenne pepper, optional

tsp sea salt or kosher salt

tsp black pepper

lb diced stew meat (chicken, beef,

broth (2.5 cups if adding meat)

onion

tsp minced garlic (3 small cloves)

ginger ginger

(2 small) sweet potatoes,

carrot, optional

spinach leaves baby spinach

Add all the sauce ingredients to a blender or food processor and pulse to combine. Alternatively, you can place them in a large mixing bowl and whisk to combine. Set aside.

Make the Sauce

Notes before you begin. If you are using meat, brown it in the pan first, before adding the other ingredients.

Heat a large, heavy bottomed pot over medium-high heat. When pan is hot, add the meat and brown for 5 minutes, turn meat once to evenly cook. When meat is almost cooked through, remove from pan and place on a large plate or bowl. Set aside.

In the same pan, add 1/2 tbsp to 1 tbsp oil and onions. Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the tomato sauce, peanut butter, spices, spinach, and broth. Stir to combine. Simmer and cover for 1 hour or until sweet potatoes are tender and meat is cooked through.

Stove Top Instructions

Set your Instant Pot to sauté and add cooking oil. When oil is hot, add onion and garlic, and sauté until onions are brown, about 2 minutes. NOTE: If adding meat, first brown the meat in the oil, then add onion and garlic, and continue to sauté until onions are brown, about 2 minutes.

Add remaining ingredients (minus toppings) and sauce, then stir to combine. Pressure cook on high power for 20 minutes, then allow a natural release of the pressure.

After pressure is released, remove the lid and transfer contents to bowls for serving.

Instant Pot Instructions

Place diced sweet potatoes, carrots, and broth into the crock pot. Set on low while you make the rest of the stew.

OPTIONAL STEP (if adding meat). Place meat of choice in frying pan with 1 tbsp olive oil. Brown for 5 minutes, then add onion and garlic. Continue to saute until onions are brown, about 2 minutes. Place browned meat and onion to the crock pot with the veggies and broth. Mix to combine.

Make the sauce by placing all sauce ingredients listed into a blender or food processor. Alternatively, use a whisk to mix by hand. Blend until creamy and smooth.

Add sauce to the crock pot, along with spinach and remaining seasonings, then stir to combine.

Cover and cook on low for 4 1/2 to 5 hrs or high for 3 hours. Note: If you cook on high, check for doneness after 2 hours

When the stew is ready, ladle it over individual bowls of hot rice. Garnish with cilantro, chopped roasted peanuts, and optional spicy peppers of choice.

Crock Pot - Slow Cooker Instructions:

This is delicious. My family loved it. I make a similar peanut butter chicken curry that they love so I figured it would be a hit. Left out a lot of the chillies/chilli flakes as my kids wouldn't eat it otherwise, but it was still really full of flavour and will definitely be something we make again!

This recipe is amazing! Great flavor, excellent bit of heat, hearty. I froze it and am now having it for lunch. So good!

I used to make this recipe all the time in my crock-pot, but since moving to a mirco-sized apartment, my crockpot no longer fits in the world's smallest sink to wash, and I don't have a dishwasher! Any tips if I can cock this on a stovetop?

Excellent!!!  Will definitely make again!  I made the mistake of adding 2 tablespoons of cayenne pepper and two tablespoons of crushed red pepper instead of two teaspoons of each but I think it gave it the right amount of heat.  Loved it!

This is so warm and comforting. I absolutely love the flavors!

This was a huge hit at my house!! It  quickly became a favorite!

There is an incredible amount of flavor in this awesome stew! I loved it! I am always thrilled when I try something out of my comfort zone and it is wonderful!

I really wanted to like this recipe and the flavors were there. However, I made it in the IP and it turned out so soupy. I used 1 lb of chicken so I added 3 cups of liquid. However, I was thinking about it and the IP does not really allow for liquid evaporation like the stovetop method would so I am wondering if the liquid amount needs reduced for the IP. Just a thought! I will make again but on the stovetop next time!

I used to frequent a little african restaurant downtown Seattle and most often got their vegetarian mafe. That was years ago and living in northern Maine, you r not likely to get mafe and oh how I have missed it. This is the best recipe for mafe I have tries. It is closest to my memories if that little restaurant. It is easy, so tasty and it'sperfectly balanced. Thank you so much

This was so delicious! We used chicken thighs and paired it with brown jasmine rice for a hearty winter meal. Our 7 year old loved it and asked for seconds. Next time we will try the chickpeas for a veggie version. Love that it can be made mild or spicy to taste.

https://www.youtube.com/watch?v=V3mU39oJmf4

African Peanut Stew is a wholesome dairy free meal, full of warm flavors. Make this stew recipe on a stove top, in a crock pot, or Instant Pot! There's a vegetarian option, too. 

FULL PRINTABLE RECIPE - https://www.cottercrunch.com/crock-pot-west-african-peanut-stew/ 

Basic Ingredients you need

Sweet potato
Tomato 
Onion
Garlic & Ginger
Peanut butter
Peanuts
Chicken or veggie broth
Cilantro
Optional Stew Meat 
salt/pepper
Paprika

AFRICAN PEANUT STEW (slow cooker and instant pot options)

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Cajun chicken gumbo

olive oil

chicken breasts,

onion, chopped

celery sticks, sliced

bay leaves

tbsp plain flour

tsp Cajun spice mix (or

chicken stock (made with 2 stock cubes)

green peppers, deseeded and cut into chunks

spring onions, sliced

parsley

<p>Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.</p>

<p>Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.</p>

A winter warming vegetarian chilli, with sweet potato, kidney beans and kale. Tasty, healthy, frugal and so easy to make.

Spicy Bean & Sweet Potato Chilli

sweet potatoes, peeled and chopped into 1 inch cubes

onion, diced

garlic cloves,

red chili, finely chopped

tsp cayenne pepper

tsp cinnamon

tsp cumin

tomatoes

g / 3.5 ozkale, washed and chopped

Salt & pepper,

Heat the olive oil in a large saucepan...

Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.

Stir in the chili, cayenne pepper, cinnamon and...

Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.

Add the kidney beans and chopped tomatoes, stir...

Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.

At the last minute, add the kale. Don't...

At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.

Season with salt and pepper and enjoy!

https://mediavine-res.cloudinary.com/video/upload/wmficce9rd2exxq81hwy.mp4

This spicy bean stew is filled with vegetable goodness, is quick and easy to make, frugal and good for you!

Spicy Bean Stew with Sweet Potato & Kale

Sundubu-jjigae is a spicy, seasoned stew made with silky soft tofu called sundubu. Served bubbling hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist! This seafood version is my all-time favorite sundubu.

Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)

tubes soft tofu (or 22 ounces silken tofu)

shrimp

eggs

(about 1 ounce) chopped onion

oyster mushroom (or ½ cup of any mushrooms), chopped

anchovy kelp stock (or vegetable stock, or beef or chicken broth)

fish sauce (or salt

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today&hellip;

Comment by kristine on December 22, 2008

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today for dinner. It turned out yummy and I ate so much that I could not even get up. It was good for my body and soul on a rainy evening like this. Happy holidays and thank you for the video which makes it so much easier to cook korean food. btw, I am 1.5 korean generation living in SF.

Comment by Maangchi on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago,&hellip;

Comment by Jaime on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago, it was awesome!!!! I came back for making soon du bu tonight!!! thank you.

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go&hellip;

Comment by Foodhoe&rsquo;s Foraging &raquo; Soondubu, spicy soft tofu soup on...

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go to Maangchi&rsquo;s site and watch the [...]

sueet, oh, your soondubu jjigae looks awesome to me! Congratulation!

Comment by Maangchi on December 17, 2008

hey maangchi... i made the soup just now... doesn&#039;t look as good as yours... but was delicious!! http://tinypic.com/view.php?pic=1zr2ced&amp;s=4

Comment by sueet on December 16, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you&hellip;

Comment by Maangchi on December 14, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you gotta put something which makes the stew tasty such as beef, pork, or chicken, and use chicken broth. adelebidet, yeah, skip the hot pepper flakes then.

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good&hellip;

Comment by adelebidet on December 13, 2008

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good it is when it isn&#039;t even spicy (and i LOVE spicy stuff)

sorry what i meant was frozen cooked shrimp

Comment by poohbear on December 12, 2008

oh btw, if my husband doesnt eat seafood &amp; i omit that, will it still flavor the soup well? or&hellip;

oh btw, if my husband doesnt eat seafood &amp; i omit that, will it still flavor the soup well? or do u recommend atleast putting in the shrimp (b/c he eats that) &amp; also is cooked shrimp ok too? thank you =)

Hi Maangchi~! i just found your website &amp; youtube videos &amp; im SOOOOO happy i did! i got married 2&hellip;

Hi Maangchi~! i just found your website &amp; youtube videos &amp; im SOOOOO happy i did! i got married 2 yrs ago &amp; live far away from my family so i am always looking for korean food recipes like my mom&#039;s~ im so thankful to have found urs! everything looks great!

Made it again last weekend per husband&#039;s request. This time I used dried shrimp and the flavor was flawless.

Comment by Chi on December 9, 2008

Portugalbear, Sooner or later, you will make the most delicious soondubu jjigae. :)

Comment by Maangchi on November 27, 2008

Hi Maangchi, I finally tried this dish and it was really good. But i think i mixed it too much&hellip;

Comment by Portugalbear on November 27, 2008

Hi Maangchi, I finally tried this dish and it was really good. But i think i mixed it too much because the tofu got mashed in the process. I agree with Chi, better to throw in the seafood at the end of the cooking since it cooks really fast anyways. The broth is really tasty when you use the anchovies. i will next try the other tofu dish.

Chi, hoho, I&#039;m so glad to hear that!

Comment by Maangchi on November 18, 2008

Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside.

Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, the chopped white part of the green onion, and mushroom. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it's boiling vigorously.

Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and squeeze them into the boiling stew, and then break up the tofu a bit with a wooden spoon. If using silken tofu, scoop or squeeze from the box into the stew.

Add the fish sauce (or salt to your taste), half of the hot pepper mixture, and stir a few times.

Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor.

Sundubu-jjigae (sometimes spelled soondubu-jjigae) is a spicy, seasoned stew made with a type of silky soft tofu called sundubu. Served hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist. I&#039;ve never met anyone who didn&#039;t like sundubu-jjigae after they tried it. All it takes is one time! If you go to a Korean sundubu-jjigae restaurant you&#039;ll be surprised at how many varieties they make. This version is my favorite. When I go to the restaurant I always choose the seafood version, and it&#039;s the one I most like to make at home, too. I&#039;ve created a sundubu-jjigae section on my website that includes all the sundubu-jjigae recipes I&#039;ve made so far. If you follow any of those recipes exactly, you will have some really delicious stew! Usually we Koreans have sundubu-jjigae in a Korean earthenware bowl, but so many of you have told me over the years that you can&#039;t get that bowl, or want to feed more people than you have bowls, so I&#039;m including a serving alternative at the end of this recipe that explains how to serve it in regular bowls. I have a funny story about Korean earthenware bowls (ttukbaegi). When I was making my first cookbook, my editor Rux and my literary agent came over to my house in New York for lunch. I made them bibimbap in Korean earthenware bowls. Rux was surprised to see me doing this, she said &quot;Oh, where can I buy those bowls?&quot; I said &quot;At a Korean grocery store! Do you want me to help you buy one?&quot; She said &quot;Sure!&quot; So we took a taxi down to Koreatown on 32nd street. She bought a lot of them, maybe 7 or 8 bowls! They were so heavy. Rux doesn&#039;t even live in New York, she lives in Vermont. I helped her take all those heavy bowls to her hotel and then she later took them all the way home to Vermont in her car. Ever since we made that cookbook she&#039;s been cooking Korean food all the time and has become better and better at it. Her whole family are big fans of Korean food now, all the way to her granddaughter, and she says she&#039;s the Maangchi of Vermont now. I chose large shrimp in my recipe but you don&#039;t have to use shrimp that big. Just use smaller shrimp or even cocktail shrimp and the broth will still be delicious. I wanted to show you a typical sundubu-jjigae table setting in the video. What you need to do is completely set the table with the side dishes and everything so that when the sundubu-jjigae is bubbling on the stove you can bring it right out to serve, directly on to the table. If you keep it boiling on the stove while you set up the table, the seafood will get tough and the sundubu-jjigae will actually boil down, which you really don&#039;t want. Enjoy the recipe! I hope you become the Maangchi of your area! : ) Ingredients (for 2 servings) &frac14; cup gochugaru (Korean hot pepper flakes) 2 teaspoons toasted sesame oil &frac14; teaspoon ground black pepper. 1 tablespoon vegetable oil. 2 garlic cloves, minced. &frac14; cup (about 1 ounce) chopped onion. 1 large king oyster mushroom (or &frac12; cup of any mushrooms), chopped. 1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped. 2&frac12; cups anchovy kelp stock (or vegetable stock, or beef or chicken broth) 2 tablespoons fish sauce (or salt to your taste) 2 tubes soft tofu (or 22 ounces silken tofu) 2 to 3 large deveined shrimp in the shell, rinsed. 6 fresh shucked or shucked frozen oysters, rinsed. 4 to 6 fresh mussels, cleaned and rinsed. 2 eggs Directions. Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, the chopped white part of the green onion, and mushroom. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it&#039;s boiling vigorously. Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and squeeze them into the boiling stew, and then break up the tofu a bit with a wooden spoon. If using silken tofu, scoop or squeeze from the box into the stew. Add the fish sauce (or salt to your taste), half of the hot pepper mixture, and stir a few times. Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor. 2 ways to serve: Serve in Korean earthenware bowls: Ladle the stew into 2 earthenware bowls (2&frac12; cup bowls work best) and place them on the stove top. Heat them up over high heat. Add the leftover seasoning mixture on top of the stew in each bowl. When the stews starts bubbling, crack the eggs into each bowl. Cook for another minute until vigorously boiling. Remove from the heat and sprinkle the green part of the chopped green onion over top. Serve right away while it&#039;s bubbling, with rice, kimchi, and more side dishes on the side. Serve in regular soup bowls: Add the second half of the seasoning mixture to the boiling stew in the pot and mix it in a bit. Carefully crack the eggs into the bubbling stew, and cook for 1 or 2 minutes until the eggs are slightly (or half) cooked. Remove from the heat. Gently ladle the stew into two soup bowls without disturbing the eggs. Scoop up each egg and place one in each bowl. Sprinkle the green part of the chopped green onion over top and serve right away with rice, kimchi, and more side dishes.

smoked paprika (adjust as needed)

coriander (see note)

salt salt

black pepper

broth (2 1/2 cups if adding meat)

garlic (3 small cloves)

I made this recipe just as written, and it is wonderful! I will definitely make it again and again!

Wow, this was delicious! I just found your blog while searching for naturally dairy-free &amp; gluten-free recipes &amp; I'm so excited to try more after this hit. I made it with chicken thighs, had kale instead of the spinach, but otherwise followed the recipe. I doubled it for my family of 7 &amp; I'm thrilled that I will have enough for leftovers tomorrow. Everyone from my 2 year old up to my adult "kids" said it needs to be on our regular rotation. Thank you!

This was outstanding!  Thank you for sharing. I was skeptical after mixing the peanut butter and tomato but after cooking for an hour it was delicious.  I think this will be on my menu for my next dinner party.  By the way it pairs great with Prosecco. Merry Christmas.

My family loved this easy IP recipe! I kept it vegan by using a can of chickpeas for added protein. My 14 month old ate it up. Sweet potatoes AND peanut butter?! His favorites! I left off any spice to make it more family friendly 👍

This Korean spicy pork and zucchini stew is a popular dish from Jeolla province in Korea. Korean chili paste and chili flakes make this stew extra spicy but not overly.

Best Korean Stew Recipes: Korean Spicy Pork Stew with Zucchini

zucchini

pork

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

Korean soup soy sauce (gukganjang)

tbsp canola or grape seed oil

water

garlic

anchovy sauce (or fish sauce

jalopeño (sliced, optional)

In a small bowl combine Korean chili paste, chili flakes, Korean soup soy sauce; mix well. Add the pork belly slices and toss with seasoning paste.

Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.

Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.

Season with anchovy sauce to your desired taste. Add the jalopeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice.

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