Sudanese Sweet Potato, Spinach and Peanut Stew


Prep time: 
10 minutes
Cooking time: 
35 minutes


Mandy Mazliah from has rustled up this gorogeous stew. On preparing it she says 'Sudanese food isn’t typically vegetarian, with stews often containing meat or fish. However, as is often the case, it’s easy enough to make a dish vegetarian by swapping a few ingredients, so I decided to make a Sudanese-inspired stew. When I read that Sudan is one of the world’s largest producers of peanuts – or ground nuts – I knew that I wanted to make a peanut stew as not only is it delicious but my kids have had one before and enjoyed it​"


  • 1 medium sized onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 4 medium sized sweet potatoes
  • 400g tinned, chopped tomatoes
  • 500ml boiling vegetable stock
  • 100g spinach leaves, shredded
  • 120g peanut butter


  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 10 minutes, stirring often, until soft.
  3. Add the garlic, stir, and cook for a further 1-2 minutes.
  4. Add the tomato purée, sweet potatoes, chopped tomatoes and vegetable stock.
  5. Stir well, bring to the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
  6. Add the spinach and the peanut butter and stir well. Cook for 5 more minutes.
  7. Serve with rice or bread or a sorghum porridge to make it really authentic.


This dish keeps well so can be made in advance and also freezes well.

Photo Credit: Jonny Hughes @jonny2love
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