A west African peanut tomato stew with sweet potatoes, lentils, & kale.
Short history: Originating from the Mandinka and Bambara people of Mali in West Africa and eventually becoming a staple of many countries in western Africa, Groundnut Stew is a dish with many names and many variations. Domodah, tigadeguena, maafe, and sauce d’arachide are all names that refer to this hearty, thick stew. Groundnut stew will give you essential minerals such as iron, calcium, folate, and selenium. It is also a good source of B vitamins, vitamin C, and vitamin K!
Reheating Instructions: Simmer in a pot over medium heat for 2 to 3 minutes or microwave* on high for 2 minutes.
“Delicious. Great combination of ingredients and spices.” – Margaret Ha. from Goodyear
“Bill served two years in the Peace Corps and ate a lot of groundnut stew in West Africa. This is a delightful vegan version. He says thanks!” – Pamela Po. from Apache Junction
“Perfectly spiced, a perfect mix of nuts, greens, tomato and lentils.” – Patrick Co. from Glendale