Sudanese sweet potato, spinach and peanut stew

Sudanese sweet potato, spinach and peanut stew

Delicious and hearty, this Sudanese-inspired sweet potato, spinach and peanut stew makes a great vegetarian meal. Easy to turn into a hidden vegetable dish.
Course Main Course
Cuisine International
Keyword peanut stew
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Mandy Mazliah


  • 1-2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves of garlic crushed
  • 2 tbsp tomato purée
  • 4 medium sweet potatoes peeled and diced
  • 1 400g tin of chopped tomatoes
  • 500 ml boiling vegetable stock
  • 100 g spinach leaves shredded or use frozen
  • 120 g peanut butter I use the sugar and salt free kind


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