Nut-Free Vegan West African Peanut Stew
Prep time
Cook time
Total time
If you don't have sunflower seed butter on hand, but want to keep it nut-free, try using tahini. You can make your own sunflower seed butter by blending toasted sunflower seeds in a food processor until creamy--about 10 minutes. Or you can find sunflower seed butter at the store. I buy the canned jackfruit at Trader Joes.
Serves: 4-6
  • 2 tbsp grapeseed oil, or other neutral cooking oil
  • 1 medium red or yellow onion, diced
  • 3 garlic, minced
  • 2 inch ginger, minced
  • 1 red bell pepper, seeded & diced
  • ½ jalapeño, seeded & diced
  • 1 tbsp ground cumin
  • 1 tsp whole coriander seed
  • 1 medium sweet potato, cubed
  • 1 yukon gold potato or red skin potato, cubed
  • 1 14-oz can diced tomatoes or 3 ripe diced tomatoes
  • 4-6 cups water or vegetable broth
  • 1 can unripe jackfruit, chunks halved
  • 2 cups cooked kidney beans, or 1 can
  • 1½ tbsp vegetable bouillon paste (I use Better Than Bouillon brand. Skip if using veggie broth)
  • 2 tsp smoked paprika
  • 1 tbsp harissa paste (*optional)
  • ½-1 c sunflower seed butter
  • 1 tsp sea salt + more to taste
  • 1 bunch collard greens, sliced into thin ribbons (removing the stem is optional since you're cutting them so thin)
For serving
  • black pepper
  • cilantro
  • fresh lime
  • cooked rice
  1. Warm oil in a large pot on medium-high heat.
  2. Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and saute until onions are translucent.
  3. Add the cumin and coriander, and stir. Cook for another 30 seconds or so.
  4. Add the sweet potato, yukon potato, tomatoes, the water or broth, bouillon, jackfruit, and beans.
  5. Bring to a simmer and add the bouillon paste.
  6. Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
  7. Add the smoked paprika and harissa if using, and stir well.
  8. Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick.
  9. Then add the salt.
  10. Lastly, add the collard greens and cook another 5 minutes until they are bright green and tender.
  11. Season to taste with more salt if necessary.
  12. Serve with fresh black pepper, cilantro, and lime over rice.
Recipe by Sweet Potato Soul by Jenné Claiborne at