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A close-up shot of a rustic bowl of Nigerian plantain and peanut stew, garnished with chopped peanuts and cilantro. The rich, red stew is served alongside fluffy lime rice on a wooden table, with fresh bananas, a jar of peanut butter, and a lime visible in the background.
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West African Peanut Plantain Stew

Savor the rich flavors of West Africa with this Smoky Plantain & Peanut Stew, a hearty and sustainable vegan dish that's as easy to make as it is delicious!
Course Main Course
Cuisine Nigerian
Diet Gluten Free, Vegan
Keyword Plantain
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3
Calories 775kcal
Author Mistral Deep Research

Equipment

  • Large pot with lid
  • Medium frying pan
  • Chef’s knife and cutting board
  • measuring cups and spoons
  • Wooden spoon or spatula
  • Blender or food processor (optional, for sauce)

Ingredients

  • 3 medium Ripe plantains Peeled and sliced into 1 cm rounds
  • 1 large Red bell pepper Finely diced
  • 1 medium Yellow onion Finely diced
  • 3 Garlic cloves Minced
  • 1 tbsp Fresh ginger Grated
  • 2 large Tomatoes Diced or blended into sauce
  • 3 tbsp Peanut butter Unsweetened, smooth
  • 200 ml Coconut milk Full-fat, canned or fresh
  • 2 tbsp Vegetable oil For sautéing
  • 1 tbsp Smoked paprika For smoky flavor
  • 1/2 tsp Chili powder Adjust to taste
  • Salt To taste
  • 1 Lime Juiced and zested for rice
  • 150 g Jasmine rice For coconut-lime rice
  • 300 ml Water For rice cooking

Instructions

  • Prepare the Plantains: Peel the plantains and slice them into 1 cm thick rounds. Set aside.
  • Sauté Vegetables: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add diced onion and sauté until translucent (~5 minutes). Add minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add Peppers and Tomatoes: Stir in diced red bell pepper and cook for 3 minutes. Add diced tomatoes (or blended tomato sauce) and cook until softened (~5 minutes).
  • Spice and Simmer: Stir in smoked paprika, chili powder, and salt to taste. Cook for 2 minutes to toast the spices. Pour in coconut milk and peanut butter, stirring until smooth.
  • Cook Plantains: Add plantain slices to the pot, ensuring they are submerged in the sauce. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until plantains are tender.
  • Prepare Coconut-Lime Rice: While stew simmers, rinse jasmine rice and cook in 300 ml water with lime zest and juice (from 1 lime) until tender (~15 minutes). Fluff with a fork.
  • Serve: Plate the stew over coconut-lime rice, garnish with fresh cilantro or parsley if available, and serve warm.

Notes

Serving suggestions:
  • Visual Appeal: Serve the stew in shallow bowls over a bed of fragrant coconut-lime rice. The vibrant colors of the red peppers, yellow plantains, and green herbs create an inviting contrast.
  • Accompaniments: A side of steamed greens (e.g., spinach or kale) or a simple cucumber salad complements the richness of the stew.
To complement the rich and smoky flavors of the West African Plantain & Peanut Stew, we suggest pairing it with a refreshing ginger beer for an alcohol-free option. The spicy kick of ginger beer will balance the creaminess of the peanut stew and enhance the overall dining experience. For those who prefer an alcoholic beverage, a light lager or pilsnerwould be an excellent choice. The crisp and clean profile of these beers will help to cleanse the palate between bites, allowing you to fully enjoy the complex flavors of the dish. Both options are easy to find and require no preparation, making them perfect companions for this delicious meal.
 
Allergens:
  • Peanuts (use cashew or almond butter instead of peanut butter)
 
Emission Hotspots:
  • The rice represent the recipe's primary carbon emission hotspot due to rice cultivation's methane-intensive paddy farming
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to maintain moisture.
  • Use any extra rice to make quick fried rice with whatever vegetables are getting soft in your crisper drawer
  • When shopping for ingredients, opt for products with minimal or sustainable packaging. 
  • Whenever possible, or stores that prioritize local produce. This reduces the carbon footprint associated with transportation.
  • Consider growing your own ginger on a sunny windowsill – it sprouts easily and provides fresh roots for months
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • If your rice cooker isn't occupied with cooking rice, preparing the stew in a rice cooker (e.g. the Reishunger Digital Reiskocher) can save some energy
  • Save the water used to rinse rice for watering plants. Rice water contains essential plant nutrients that can help support growth and development
  • Guinea pigs 🐹  will love any leftover bell pepper