Slow Cooked African Peanut Stew

Winter is my favourite time off year and is fast approaching for all us southern hemisphere peeps. I don’t know what it is, I just love the cold. When winter is here there is nothing better cooking and eating delicious, wholesome comfort food, and on occasion some naughty food (psst just don’t tell mum).

This African style stew is just to die for and perfect for those cold winter nights. Best reason yet to try this dish is that you make it in your slow cooker. You can’t argue with a set and forget recipe. You can serve it with a side of rice of try making some Injera bread. This is also a vegan friendly dish. Enjoy it with a nice glass of red.

Slow Cooked African Peanut Stew

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Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: African


Prep time


Cooking time




  • 1 Tbsp 1 olive oil

  • 2 medium 2 sized sweet potatoes cubed

  • 2 small 2 white or brown onions

  • 1 Tbsp 1 curry powder

  • 1 tsp 1 chili powder

  • 1 tsp 1 cumin

  • 4 cloves 4 of garlic

  • 1 tsp 1 salt

  • 1/3 cup 1/3 peanut butter

  • 2 cups 2 vegetable stock

  • 1 can 1 of chickpeas drained & rinsed

  • 1 can 1 can dice tomatoes

  • 1 1 red capsicum

  • 1/2 cup 1/2 fresh coriander chopped

  • 2 cups 2 fresh spinach

  • 1/4 cup 1/4 peanuts


  • Add all your ingredients in your slow cooker except the spinach, coriander & peanuts.
  • Set your slow cooker to high & cook for 8 hours or low for a 4 hour cook.
  • When the cook is done add your spinach & coriander & stir though.
  • Garnish with a little more coriander & peanuts.
  • Your can serve with either rice or injera. Enjoy!

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