Vegan African Peanut Sauce » This is Our Family's FAVORITE RECIPE!
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- Опубліковано 23 тра 2020
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This meal happens to be our family favorite and has been for many years, even for the years before we went plant based. I learned the original recipe which contains chicken and palm oil from a Gambian friend so we adapted it to be oil-free plant based and still wonderfully delicious. It is a comforting stew that is super filling, served over rice or steamed greens, and pairs well with our delicious lentil flatbreads.
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Hello. I decided to try this as I love most things peanut butter related. I ended up eating it for all three meals the day I made it and I’m eating a bowl for breakfast on day two. I guess you could say I like it a lot! I upped the peanut butter quantity just a bit, added some heat with a habanero sauce that I made, and made it chock-full of veggies. So tasty!
Fantastic! I am so glad you like it. After 6 years of making this for our family it is still our absolute favorite too ❤️
I had to turn her off too repetitive. And obvious statements talks to talk
Add eggplant or garden eggs later when it's done Nd peanut is fully cooked....and cook, with more hot pepper, for additional time....delicious. I'm Nigerian. Our cuisine is so yum
I’m doing this! Thank you so much.
yes...I was going to suggest a bit of chilli
Yes oooo.
Cookedegg plant?
I am a Nigerian..from West Africa and you just won my heart 🥰🥰🥰🥰
Instead of peanut butter you can do what Malawi women do - crush raw peanuts, then toast these in a pan until they give the characteristic roast peanut aroma, and add to the tomato onion sauce
So, I’m from Ghana, and I’m vegan. I think it’s wonderful that you’re inspired by the flavors of the motherland and that you’re sharing it with your viewers. I do have a suggestion though. Could you perhaps specify what country this recipe is supposed to be from? Because I cook peanut soup pretty often, and this is not the Ghanaian way of doing it. At all. This may be how they do it in Nigeria or Togo or Benin, etc. It would make all the difference between a viewer saying “look, she’s making (insert ethnic dish name) from my country” versus “what is she making? This isn’t how it’s made”. I also think it’s important to highlight the fact that Africa is a continent, and not a country, which is something a lot of westerners overlook. I know you can’t tell tone from text, but I’m really not trying to be negative or argumentative. Africans (especially west africans) take a lot of pride in our local dishes. Also, this video popped up on my recommendations and I’m subscribed now. Thanks for reading 😊
Hi Awura, thank you for the insight. I learned the original non-vegan version from a Gambian friend. I’ll update the description with some more specific details on the origins. This has been one of our family favorites for many years, so tasty!
all very nicely said...however, I do not know what 'westerners' you know who think Aftica is a country?! from my side all Westerners are very well aware that Africa is a continent and not a country.
I like asian and european and middle eastern and south american food too...I don't often question where exactly the dish originates from. I mean costa ricans and puerto ricans probably cook thier plantains differently, but either way it's good Hispanic food. That's all I care about. And too many people to count don't know a continent from a country from a state no matter which hemisphere they come from but ofcourse it's good to educate people if they're willing to listen but it's difficult to turn a dump truck to a hot rod 😅 anyways, just thinking outloud 😉🤙
@@greenleaf8226 I also have never heard of any westerners who think Africa is a country. or any human beings at all for that matter.
@@greenleaf8226 the ones who are not in big cities and are not exposed to africans from different countries. There are plenty of americans who think one african from the north knows another african from the south of the continent. lol
I just had to tell you all that I've made this three times and it is outstanding!! But, I was listening to a podcast on the Physicians Committee where someone asked if peanut butter powder is okay to eat! The oil is removed from it. The doc who replied said yes and that it would be good for African Peanut Sauce!! Well, last night I tried the recipe with the peanut butter powder - introduced to me by Jill in one of her recipes - and it was just as delicious without the actual fat from the peanut butter. So if you are concerned about fat content, try this!! Now if they can only do this for coconut to make curries.
I wish they would just make coconut powder as well… unfortunately, every time I ‘ce seen it, there was cow’s milk in it 😢
i made this tonight. i substituted artichoke hearts instead of the tofu. was great
Great idea!
Like that substitute thanks
I love West African Peanut Stew/Sauce and will definitely try this plant based version! Looks so delicious! But gotta have my sweet potato or yams in there too. I'm excited to cook this version already!
Thanks so much for this recipe! It was delicious! I made it for dinner tonight with brown rice and roasted eggplant. 🙂
This is so fricin good!! I so love peanut butter
Just made this. It turned out ok, I skipped the cabbage, used kale for the green and used potato instead of tofu and finally added just a little smoked paprika. I had the kids try and they didn't hate it after they tried it like most of my cooking! If I didn't have little kids who wilt at the slightest amount of spice, I'd add in a little bit of something spicy and maybe double the spices in the recipe. This recipe makes a lot and with the flat bread recipe, it's enough to feed 4 adults easy.
Can’t wait to try! Looks amazing.
I was making this and my husband walked in and said whoa that's a lot of P.B. I'm not sure about this one maybe get something out as a back up for me, he is not vegan but will mostly eat what I put in front of him as long as I throw a piece of fish or chicken in twice a week. He really liked it no back up needed.
Looks delicious. Looking forward to making it. Thank you for sharing.
I lived in Ghana and remember this! I'm going to try to make it. Thanks Jill
This looks so good I went right into the kitchen and cooked some. I can't wait until it's ready for dinner!
Thank you!
Looks like a great recipe. Can't wait to make it. Thank you for sharing.
Thanks for this recipe. Love your videos
Wow. I would never have thought that this combo works. Well done. I am going to try it.
OMG>>that looks delicious & I have everything in the recipe......I am definitely going to make this for dinner tomorrow night....THANK YOU
Wow, that looks amazing Jill! I actually happen to have some cabbage that I need to use up too, perfect! I am definitely making it for dinner tonight - thanks for sharing! ❤️
Thank you so much Jill! We started watching your videos when we first came vegan in October 2019! Thank you for changing our life! Namaste
I applaud her for trying✨
I can’t wait to try this!
Made it last night!!! DELICIOUS!! I followed Jill's recipe exactly. Used the kale from my garden too🙂This one makes so much and I will definitely be bringing it to potlucks!!! I also have Jill's marinated tofu recipe in the fridge since last night. Very excited to try this with a nice salad!! And the vegan lemon curd? WOW! I get up early every morning, make coffee and watch a few of Jill's recipes. It the best time of my day - except for the eating part!!!
😊😊😊
The recipe is delicious! You have a nice touch and a great disposition!
Jill I'm definitely trying this!😋😋 it looks delicious! And has all my favorite vegetables in it, especially kale, haha!! I am obsessed with it and eat it all the time.😂😂 Great job!!👍
This is great with sweet potato as well.
I thought SF mean soy free. If so what kind of tofu you use
@@yassinnamdar7601 salt free
Cant wait to try this!!!!
Made this for dinner today. Delicious! I've added a dash of cayenne pepper and substituted endive lettuce for kale (it's out of season where we live). Thank you!!!
Outstanding!!!!
I’ve added ingredients to my shopping list. I look forward to cooking this. Thank you!! I was introduced to your station yesterday
Welcome Kathy, this sauce is one of our all time favorites. 😀
Love it. Im looking forward to make your course. Greetings from germany.
Jill I always love your recipes!
Thank you Nancy 😊
YOU ARE THE BEST X
I made this yesterday (December 26, 2021) and it is fantastic. A new addition to our rotation, for sure!
I can already imagine several different substitutions to this. A carrot here. Or a potato there. Perhaps a dash of chili pepper and some green beans on a whim. The possibilities!
I just cooked along with you. I’m using my trusty crockpot 😁. I’m just using what ever I have in the cupboard and the freezer, so cannelloni beans , and the kale and peppers that I froze. Thanks for sharing.
Will try this one and thank you :)
The sound and listening her talking just so calm
Can't wait to try this. I've been living on giant kale salads for dinner, but it's time to switch it up! 😍
Kale is good but you need much more than greens! Beans nuts seeds fruit sqush corn...
The name of that dish is "mafé" (or maafé, maffé). I already tasted it in a restaurant here in Montréal, it's soooo good. I had the project for awhile to do this at home. Now, I have to find the right onion substitute for this recipe, maybe fennel bulb... Thank you for sharing this recipe!
I literally cried and giggled when I made this and tasted this. I love cooking this way. Weight is falling off me. I’ve never felt so good in my life.
Awwwwwwe 😊That just made my day. Thank you for sharing ❤️
This is crazy. I met a friend from the Gambia in university. He made peanut butter Stew for me and some friends once. We all joked about it beforehand. But all agreed it was pretty good after. Fast forward 10 yrs and I visited him in Gambia and his family made me some legit peanut butter sauce, and OHHHHHHH MANNN it was amazing! I never thought of recreating it until literally 2 days ago and I scoured Google and UA-cam looking for recipes. Made a pretty good batch. I'll definitely try your recipe too. I have some ideas of my own to spice it up too.
You uploaded this on my birthday, and were so inviting in your intro.. How could I NOT subscribe?
Awwwee Happy Birthday 🎉🎊🎁🎈🎂
I made this dish today and it's delicious! Thank you! I prefer a bit more spices. I added sweet potato as I only had a tiny bit of cabbage. LOTS of kale. It's a winner going into our regular rotation for sure. :) Cheers!
My daughter was in the Peace Corp in Gambia for 2 years. She taught me this recipe! She called it Domada
This was one of my fav recipes from one of the Moosewood Cookbooks. Used to make it all the time. Thanks for this version. Oh - and I love your lentil flatbread recipe - game changer for me.
Same here. I made it from the "Sundays at Moosewood" cookbook. Theirs featured sweet potato I think. Haven't had it in ages, and I don't know why. It's such a great and adaptable recipe.
How do you manage with the lentil flatbreads not sticking to the pan? I find mine do stick, even on my nonstick pan.
@@HealthOrigins Try parchment paper
I made this today, but I halved the recipe since it's just me eating. I had to at least double the seasoning, it was too bland with such a tiny bit of spice. I did add a tablespoon of miso to bump up the flavor. I had cabbage but no kale. Anyway, after it cooked a while, It was really good! I love peanut/tomato combo. It's a keeper.
have to agree on the seasoning. It needed more
I just made this with Blanc Kale and Swiss Chard. Added a touch of cloves, cinnamon, and ground chile pepper. Next I will make the flat bread. Yum
You took me back to when I had a kitchen... lol
And yes, I subscribed.
GIRL. I was just thinking about peanut stew and bought a jar of peanut butter with no oil I’m definitely making this. I’m going to freeze the left overs because it’s just me and then that way I can have stew when I don’t feel like cooking 😅I love your recipes I have lost 7 Pounds already with no oil and the food is amazing!! Thank you so much!!
My partner and I are making this tonight 😆 cannot WAIT to try it
How was it? :)
I love the tomato paste hack! Thanks.
And I’m definitely going to try this recipe too. Haven’t been disappointed yet. Thanks for your recipes! ❤️
That DOES look good. The lady who gave you that tip about opening both sides of the can must be my age ( 71) .. we used to do that with dog food cans when I was a little girl.
African Peanut Stew is one of my FAVORITES! Thanks, Jill! (You might want to update the recipe name on the Video & Website - it says Peanut Sauce instead of Soup/Stew)
In Africa, stews are called Sauce.
@@jami29841 ~ Thank you for sharing this cultural difference. I am in the Culinary Industry, and everyone, including our local restaurants & cafes who serve this dish have always called it Stew. I imagine most of us here in the USA would never had known to properly refer to an African Stew as a Sauce. Even the African team mates I have worked with in kitchens have never mentioned it. Thanks Again! :-)
Looks so good and can’t wait to try this, but I might have to put in more tofu. Thanks 🙏
Just started this vegan journey
Anxiously waiting for Smell-A-Vision.
I was so excited to make this tonight and found it okay. It was very tomatoey and oniony which isn’t a bad thing but it overpowered the peanut butter and lacked flavour other than that. I had to add more soy sauce since it also was very under salted and added a bunch more spices. Unfortunately not my favourite version of peanut stew (domoda is the Gambian version and is delightful) but I will try some others from the channel. I made the honey mustard dressing the other day and it was INCREDIBLE! 😁
Can't wait to make this it looks so yummy. And guess what, I have all the ingredients on-hand, no special trip to the store needed; thanks :)
Fingers crossed this recipe is in your new cookbook😀
Yummmmm 😍
I didn't have tofu in the house, so I toasted some chickpeas, then added some cauliflower, broccoli and spinach. It was very good!
You're natural style is the best content out here!! Don't change :)
(Except maybe be sure to have that camera really zoom in on the finished dish with plenty of good lighting.)
lol I have been opening tomato paste since I was a little girl. This looks really good.
Looks very tasty
I'd put more heat in there, but it works however you like it. YUM. Thank you!
Love 💘 your tutorials. Can you tell me where you got the vitamix shield.
Laura Ramirez hi laura ,it is blendtec and not vitamix
My Gambian neighbors made a version of this using chicken or beef. All they did was take a small jar of peanut butter, a six ounce can of tomato paste, water and chicken or beef and sometimes okra and boiled it until the meat was done. I’m glad there is a vegan version. Perhaps vegan Better than Boullion will give it a meaty flavor.
Better Than Bouillon comes in vegetable, not-chicken, and not-beef varieties.
Je n ai pas tout compris mais ça a l air délicieux...je vais tester d'une trouve la liste des ingrédients ..c est juste la bouteille de sauce a la fin qui pose problème.. soya sauce? Mais je m abonne 👍🏼💖
We usually add some cayenne or other hot pepper. And serve it over rice. YUM.
Delicious 🤤 you’re amazing am from West Africa Liberia and love ❤️ this idea 💡
Looks delicious. I will try that someday. I have been noticed your right arm has a tattoo looks cute. I’m thinking about getting a tattoo for my son who passed away in 2014. 😢
I just found this channel and am a total beginner. I have had a bariatrical bypass surgery some three years ago, so I eat very little. I have been a vegetarian for most of my life. I just wish I knew how to downsize most recipes and learn how to precook for a week. It would be so important for me, since I drive 2 hours to get to work and have little time to prepare food every day. Most recipes are made for large families 😔
Thanks for sharing thought, i will try to downsize the recipe for me.
I am going to make this for my Valentine's Day meal! I did already try those lentil flatbreads and failed miserably. Not sure went wrong since it was just the two ingredients, but they stuck to my nonstick pan. Trying to improve my cooking techniques.
I haven’t made the African peanut soup, but the red lentil flatbread..OMG! So good! I added some garlic and onion powder-had the flatbread today with some hummus (your recipe..yep I’m a fan) and roasted veggies. Wow! Thanks for the great recipes!
Yum. I made something similar from the Veganomicon cookbook - it was peanuts and eggplant based
I made this for dinner tonight and while it tasted good it never really second. I forgot to add the tomato paste until the end hope that is the reason. Waiting for the rice to cook and then we’re going to dig in :-)
Love her ..vegan & healthy with no oil ..wish I find vegan, gluten free & oil free. .
Great video! Does anyone know of a saltless/oil free hot sauce like Tabasco or Valentina? I really miss those things but I don’t want to make anything in small quantities myself
The plant based chef over at Well Your World has salt free hot sauce wellyourworld.com/
Check Trader Joe's... (?)
Hi Jill 💖
So tasty! Will definitely try it your way at some point (as in a no oil method). What is your reason for no oil out of curiosity? Just because most African peanut sauces I've tried are very oily haha. 'm glad to see you have a no oil method as my family don't appreciate oil in cooking as much as I do haha.
Here is a video by Dr Klaper that explains why 👍
www.healthscience.org/videos/dr-michael-klaper-olive-oil-not-healthy
Great base recipe but was under-seasoned for my palette, it tasted watered down until I altered it. I doubled the seasoning and added curry powder and berbere (an Ethiopian spice blend); since I was using potatoes and kale as my veggies I wanted more of a curry vibe. With those adjustments it was delicious. I would probably sub some of the water for a milk alternative next time around too to push it more towards curry. Regardless, it's a simple and cheap recipe (something like $6 for that huge pot!) that can be adjusted very easily.
teenage spaceland I have some genuine berbere spice from my Ethiopian friend. Mmmmmmmmm
Thank you! I’ve been sifting through all the comments to see if Berbere spice would work in this dish as it seemed tragically unseasoned to me. I will probably sub part of the water with coconut milk as I love that curry vibe as well. Cheers!
Wash the top of the tomato paste Can if doing that
New subscriber
great with pasta
Hi Jill, what do you think about using PB2 instead of PB to make it lower fat?
I think it would work just fine 👍
Looks tasty! Why do you use liquid aminos? Is it an alternative to soy/tamari? If so is there a reason for closing the aminos?
It is a salt replacement with way less sodium and we really love the flavor ❤️
I've just discovered you - love your recipies. I have to ask - why don't you use oil?
Here is a video by Dr Klaper that explains why 👍
www.healthscience.org/videos/dr-michael-klaper-olive-oil-not-healthy
Thanks for your reply. I didn't know that.
What are you using as a cooking element in this video?
Mam ..in Indian cooking lemon juice is always added when cooking is done and heat is nominal ..
I'll be substituting chickpeas for the tofu.
Could you use PB2 instead of regular peanut butter?
I have tried it and didn’t like the flavor at all. Maybe try 1/2 of each
Is there something else that you could recommend besides tomato based for this recipe? I have to avoid tomatoes and anything spicy.😮 this dish looks amazing but I would love an alternative sauce if you can recommend something to replace the tomato sauce. Unfortunately, cannot eat onions either. Maybe you can recommend another dish that you make that doesn’t contain onions or tomatoes?
I'm a single person, and that HUGE pot of food would last me for YEARS to come.
Jill, I heard one of your videos on Chef AJ ... and you said you were interested in finding a way to make your Peanut Sauce without so much of the fat. Have you ever thought of using "Pressed Peanut Flour" - powdered Peanuts that has the oil squeezed out... making a lighter alternative to Peanut Butter when mixed with Nut Milks etc.
Yes, I tried it in the sauce and it was pretty bad. Half and half wasn’t too bad
@@wholefoodplantbasedcookingshow Oo, ok. :) That makes sense.
@@wholefoodplantbasedcookingshow What if you bought a "Peanut Butter" extract ... Trim Healthy Mama website has a "Natural" extract for Peanut Butter. I use it when I need a low/no fat Peanut Butter flavor.
Anyone ever tried with another nut butter? My son has a peanut allergy but I’ve wanted to try this for a while!
Almond butter works great 👍
Tahini
sunflower butter, easy to make too
I subscribed by the fifth second!..
Haha.. and I'm a carnivore 🤦♂️
Do you think using PB2 powder would work?
I’ve tried it and it doesn’t taste very good but using half and half did ok 👍
How do I make sure my peanut butter doesnt have oil added?
What kind of cabbage?
Why Liquid Aminos, instead of salt?
Instead of Kale, what can I add in its place?
I cant wait to make this!!
It would be in the ingredient label. The kind of peanut butter you want will be just peanuts and maybe salt
Oops just saw the rest of your questions
Green or red cabbage, your preference
Liquid aminos have less sodium than table salt
Collards or more cabbage can replace the kale
@@wholefoodplantbasedcookingshow thanks!
@@wholefoodplantbasedcookingshow thanks!