African Peanut and Squash Stew

READY IN: 55mins
Recipe by evelyn/athens

Delicious and different...lots of protein and flavour - no meat!

Top Review by JillybeanOz

I tried this recipe. My husband and I both enjoyed it. I used dried chillies as I had no fresh ones. I also added some chopped fresh coriander (cilantro to US readers) to the plates when I served it up. Next time, I will add an extra cup of black-eyed peas as I think it needed more for balance and body. I used butternut squash and it seemed to take much longer to become tender than 30 minutes. Very simple to make, however and I liked the spices. I will make this one again.

Ingredients Nutrition


  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
  3. Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
  4. Add the squash and stir to coat with the spices.
  5. Add 1 ¼ cup of the water and salt and pepper to taste.
  6. Bring to a boil, then reduce the heat to low.
  7. Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
  8. Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
  9. Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
  10. Before serving, taste to adjust the seasonings.

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