Ghanaian Vegan Peanut Stew with Plant-Based Kelewele and Fufu Balls (Kenkey)

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup raw peanuts, unsalted
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp palm oil or coconut oil
• 2 cups cornmeal
• 1 cup water
• 1/4 tsp salt

Instructions

1. In a food processor, blend the peanuts until they form a thick paste. Set aside.
2. In a large pot over medium heat, warm the palm oil or coconut oil. Add the onion and saute for 5 minutes until softened.
3. Stir in the garlic, ginger, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Gradually whisk in the peanut paste, stirring continuously until well combined. Simmer for another 5 7 minutes or until the stew has thickened.
5. While the stew is simmering, prepare the Fufu Balls (Kenkey). In a mixing bowl, combine the cornmeal and water until a dough forms. Add salt to taste. Knead until smooth, then roll into 1 inch balls.
6. Bring a pot of water to a boil and cook the Fufu Balls for about 15 minutes or until they float to the surface and are cooked through. Drain and set aside.
7. Serve the Peanut Stew over the warm Fufu Balls, garnish with Kelewele on the side.

Chef’s Insight

Toasting the peanuts before blending will add a deeper flavor to the stew. - Experiment with adding other vegetables or proteins to this dish, such as mushrooms or tempeh.

Notes

Use fresh ingredients for the best taste and texture.