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

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. 1

   In a food processor, blend the peanuts until they form a thick paste. Set aside.

2. 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. 3

   Stir in the garlic, ginger, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.

4. 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. 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. 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. 7

   Serve the Peanut Stew over the warm Fufu Balls, garnish with Kelewele on the side.