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Peanut Stew

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¼ + 2 tablespoon cup peanut oil

1 ¼ cup peanut

1 large yellow onion, small dice 

1⁄4 cup minced ginger 

1/4 cup garlic, minced

1 buena mulata hot pepper

1 1/2 teaspoon ground coriander

1 1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon black pepper

½ teaspoon ground cinnamon

6 whole cloves

5 ounces tomato paste

4 cup vegetable broth

1 cup diced tomatoes

1 1/2 pound potato

3/4 pound eggplant

salt, to taste

lemon, garnish



1.      In blender, puree peanuts and 1/4 cup peanut oil until smooth. 

2.      In a large saute pan, heat 2 tablespoon peanut oil over medium heat. Add

3.      Add onion and saute for 1-2 minutes. Add ginger and garlic for another 1-2 minute. Stir in dry spices and chiles de arbol. Cook another 1 minute, stirring so that it does not burn. 

4.      Add tomato paste and cook another 30 seconds, stirring.

5.      Add all remaining ingredients and simmer for 30-40 minutes until vegetables are fully cooked. 

- Chef Gabriela Alvarez, Kitchen Manager for Soul Fire Farm's Black-Latinx Farmers Immersion Program and owner of Liberation Cuisine