Originally called “Soul Soothing African Peanut Stew,” this recipe is really more about the vegetables than the peanuts. The flavor of peanuts is actually pretty subtle. There is so much else going on: chickpeas, spinach, tomatoes, sweet potatoes, onions, garlic and lots of spice.
I know . . . the right name is African Peanut Stew . . . and the concept is based on a real West African dish (Maafe or Domodah).
This comes from a cookbook that my sister-in-law has been steadily working her way through: The Oh She Glows Cookbook by blogger Angela Liddon. Everything my sister-in-law has made from this book has been fantastic, and she has made a lot of the recipes from the book. My sister-in-law makes this stew for company and it has become her most requested recipe.
Given the above, you would think I would just faithfully follow the recipe instead of changing it around. But, I changed it just a little bit. Just a little.
I added eggplant, increased the amount of spinach and reduced the amount of broth. Plus, I replaced the jalapeno pepper with a poblano pepper.
You can use my changes, or follow the recipe as originally written, but do try it. The combination of peanut butter and vegetables sounds improbable, but the end result is fantastic.