West African Spinach Peanut Stew with Fufu

West African Spinach Peanut Stew with Fufu - The Lotus and the Artichoke vegan cookbook

In October of 2009, I spent 2 weeks in Senegal and The Gambia. Julia had an internship with GADHOH (Gambian Association of the Deaf and Hard of Hearing) in Serrekunda, The Gambia, and I went to visit. I also helped film and edit a promotional video to support the girl’s school and I proudly watched Julia teach some science lessons in sign language with St. John’s School for the Deaf.

We met some amazing people and had some great times. The trip was a total adventure, including cross-country journeys in shared taxis, plus rides in donkey carts, rickshaws, ferries, and old school vans. I had to brush up my French to get around in Senegal, which was quite a challenge! If you know me, you know I love languages. For this trip, I even learned some Gambian Sign Language and International Sign Language so I could introduce myself and enjoy basic communications with our hosts and the deaf community.

From Dakar to Banjul to Jinack Island, then back to Dakar over to the hauntingly moving Île de Gorée, we had some great food and enjoyed the amazing landscapes and sunshine.West African Spinach Peanut Stew with Fufu - The Lotus and the Artichoke vegan cookbook

Westafrikanischer Spinatmit Erdnusssoße und Fufu

2 bis 3 Portionen / Dauer 35 Min.

Spinat mit Erdnusssoße:

  • 350 g Spinat gehackt
  • 1 große / 230 g Süßkartoffel geschält, gewürfelt
  • 2 mittelgroße / 160 g Tomaten
  • 1 Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 2 EL Öl
  • 3 EL Erdnussbutter oder Erdnüsse geröstet, gemahlen
  • 1 EL Tomatenmark
  • 2 TL Gemüsebrühenpulver
  • 1/2 TL Salz
  • 3/4 Tasse / 180 ml Wasser
  • 1/4 Tasse / 30 g Erdnüsse geröstet, zum Garnieren
  1. In einem großen Topf 2 EL Öl auf mittlerer Flamme erhitzen.
  2. Zwiebel, Knoblauch und Pfeffer hineingeben. 2-3 Min. unter Rühren anbraten.
  3. 1/4 Tasse Wasser und Süßkartoffel hinzufügen. 5 Min. unter Rühren garen.
  4. Tomaten zugeben und auf niedrige Flamme stellen. Halb abgedeckt 10 Min. dünsten, ab und zu umrühren.
  5. In einer Schüssel Erdnussbutter, Tomatenmark, Brühenpulver, Salz und 1/2 Tasse Wasser verrühren. In den Topf mit den Süßkartoffeln geben. Vorsichtig einige Male umrühren. Auf niedriger Flamme köcheln.
  6. Spinat hinzufügen. Abdecken und 5-7 Min. dämpfen, ab und zu umrühren. Ggf. etwas Wasser unterrühren.
  7. Wenn der Spinat gar ist, einige Male umrühren und Flamme abstellen.
  8. Mit gerösteten Erdnüssen garnieren. Mit Limettenspalten und Fufu oder Reis servieren.


  • 500 g Cassava (bzw. Yuca oder Maniok) geschält, grob gewürfelt
  • 1 EL Margarine oder Öl
  • 1 Tasse / 240 ml Wasser
  • 1/4 TL Salz
  1. In einem großen Topf 1 Tasse / 240 ml Wasser zum Kochen bringen. Cassavastücke und Margarine hineingeben.
  2. Hitze reduzieren und auf niedriger Flamme 20 Min. dämpfen, ab und zu umrühren.
  3. Vom Herd nehmen, salzen und umrühren. 5 Min. abkühlen lassen.
  4. Mit Pürierstab oder Kartoffelstampfer nach Belieben grob oder fein zerdrücken bzw. pürieren. Die Konsistenz sollte kartoffelbreiähnlich sein. Bei Bedarf mit etwas Wasser verdünnen.


Scharf: Eine klein geschnittene entsamte Chilischote oder 1/2 TL rote Chiliflocken mit Knoblauch und Zwiebel hinzufügen. Statt Spinat: Grünkohl, Mangold oder Brokkoli passen ebenfalls. Anderes Gemüse: Süßkartoffel mit Möhren oder Pastinaken ersetzen. „Fleischig”: Etwas klein gehackten Seitan oder Räuchertofu hinzufügen. Ohne Fufu: Mit Reis, Brot oder Kartoffelbrei servieren.

During our visit, we had the opportunity to experience many great West African favorites, both with family and friends, and in restaurants and cafés. We brought back lots of cooking inspiration! We experimented with cooking with peanut sauces and coconut milk, and even learned to make spicy, flavorful pasta dishes – just like at the outback eco-resort where we stayed on Jinack Island. The secret? They usually add bouillon cubes or packets, typically Maggi brand, to just about everything. I avoid MSG, so I use more organic and natural vegetable broth powder or nutritional yeast flakes to boost the flavor.

I came up with this recipe this week and it turned out even more awesome than I expected. It’s also really quick and simple. You’ve got to try it with fufu for the full effect, but plain rice or coconut rice goes really well with the greens and peanut stew, too. Check out the variations if you want to amp things up with other greens!

West African Spinach Peanut Stew with Fufu

serves 2-3 / time 35 min


  • 18 oz / 500 g cassava peeled, chopped
  • 1 Tbs margarine or oil
  • 1 cup / 240 ml water
  • 1/4 tsp salt
  1. Bring 1 cup water to boil in a large pot. Add chopped cassava and margarine.
  2. Return to soft boil, reduce heat to low. Cover, steam 20 min, stirring occasionally.
  3. Remove from heat, add salt, mix. Allow to cool 5 min.
  4. Use an immersion blender or potato masher to blend / mash mostly smooth. Consistency should be like thick, sticky mashed potatoes. Add water to thin if desired.

Spinach Peanut Stew:

  • 12 oz / 350 g spinach chopped
  • 1 large / 230 g sweet potato peeled, chopped
  • 2 medium / 160 g tomatoes
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 1/2 tsp black pepper ground
  • 2 Tbs oil
  • 3 Tbs peanut butter
  • 1 Tbs tomato paste
  • 2 tsp vegetable broth powder
  • 1/2 tsp salt
  • 3/4 cup / 180 ml water
  • 1/4 cup / 30 g peanuts toasted for garnish
  1. Heat 2 Tbs oil in large pot on medium heat.
  2. Add onion, garlic, pepper. Fry, stirring regularly, 2-3 min.
  3. Add 1/4 cup water, sweet potatoes. Cook 5 min, stirring regularly.
  4. Add tomatoes, reduce to medium-low heat. Cook partially covered, stirring occasionally, 10 min.
  5. Mix peanut butter, tomato paste, broth powder, salt, remaining 1/2 cup water in bowl, then add to pot with sweet potatoes. Mix gently a few times. Return to low boil.
  6. Add spinach. Cover and steam 5-7 min, stirring occasionally. Add slightly more water if needed.
  7. When the spinach is done, stir a few times and turn off heat.
  8. Garnish with toasted peanuts. Serve with lime slices and fufu or rice.


Spice kick: Add 1 or 2 chopped, seeded chilies or 1/2 tsp chili flakes with garlic and onion. Other greens: Great with kale, collard greens, chard, arugula, broccoli. Other vegetables: Substitute carrots or parsnips for sweet potatoes. Mock-Meaty: Add some chopped seitan or smoked tofu.

Jinack Island - The Gambia - The Lotus and the Artichoke

Abdoulie brought us to Jinack Island to visit his family and their village.

GADHOH - Serrekunda, The Gambia - The Lotus and the Artichoke

GADHOH - Serrekunda, The Gambia - The Lotus and the Artichoke

Serrekunda, The Gambia - The Lotus and the Artichoke

Serrekunda, The Gambia - The Lotus and the Artichoke

The Gambia - The Lotus and the Artichoke

10 thoughts on “West African Spinach Peanut Stew with Fufu

  1. Interesting! I don’t know much about African cuisine but this seems like a nice dish. And I didn’t realize peanuts and coconut milk would be part of the cuisine, but honestly I never thought much of it. Looks good!

  2. Pingback: Peanut Sweet Potato Stew | The Veg Way

  3. Pingback: Nutty Spinach and Sweet Potato Stew | The Veg Way

    • Haha, not quite! Fufu is just mashed tapioca / casava / manioc root. It’s a lot like mashed potatoes, but starchier and stickier. I promise I didn’t make it up. At least one person on the FB page said it’d make a good dog’s name. :)

  4. I made this for dinner last night with black rice and it was a big hit with my family. My kids, who typically don’t like sweet potatoes, each finished their dinner and I think my husband may have had three helpings. Such a great recipe. I also really love using the meal as a starting point to discuss other cultures with my boys. Thanks Justin!

  5. Hey Justin!
    I was in Ghana for one year and Fufu became my favourite dish! Especially with groundnut soup, called nkatekwan! I think u made quite a “western” dish out of it but looks nice anyway! My host mum would never serve me a bowl of fufu without fish or meat thats why its kind of funny to see the vegan version. will defitinely try and tell her about it! :)

    • Aylin, Ghana for a year — What an adventure! I’ll have to look into nkatekwan. Yes, my African and Asian dishes tend to be somewhat westernized- I’m very into authentic tastes, but also love to experience and blend cuisines. I can only imagine what your host mum would say. ;-)

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