Togolese-inspired Spicy Peanut Stew

Ingredients

While the original Mole zacatecano is a Mexican dish known for its complex flavors and use of chocolate, this Togolese-inspired Spicy Peanut Stew takes a different approach. It replaces the chocolate with ground peanuts as the base, giving it a distinct nutty flavor. Additionally, the spices used in this recipe are more aligned with Togolese cuisine, incorporating ginger, garlic, and chili peppers for a spicier profile. The choice of vegetables also differs, with sweet potatoes, bell peppers, and spinach adding a vibrant touch to the stew. We alse have the original recipe for Mole zacatecano, so you can check it out.

• 2 cups (470ml) ground peanuts 2 cups (470ml) ground peanuts
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and chopped chili peppers. Sauté until the onions are translucent and fragrant.
3. 3.
   Stir in the ground peanuts and cook for 2-3 minutes, allowing the flavors to meld together.
4. 4.
   Add the diced sweet potatoes, red bell pepper, and green bell pepper to the pot. Stir well to coat the vegetables with the peanut mixture.
5. 5.
   Pour in the vegetable broth and coconut milk. Bring the stew to a simmer and let it cook for 20-25 minutes, or until the sweet potatoes are tender.
6. 6.
   Stir in the spinach leaves and cook for an additional 2-3 minutes, until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Togolese-inspired Spicy Peanut Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Ground peanuts — Make sure to use unsalted ground peanuts for the best flavor and texture.
• Chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a creamier texture, you can blend a portion of the stew before adding the spinach leaves.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Garnish with chopped peanuts and fresh cilantro for an extra burst of flavor.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Togolese-inspired Spicy Peanut Stew hot with a side of steamed rice or crusty bread. The stew can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of chopped peanuts and fresh cilantro for an appealing visual touch.