Charred Plantain and Spiced Peanut Stew
A hearty stew featuring smoky charred plantains simmered in a creamy, spiced peanut sauce, inspired by traditional Tanzanian flavors. This african-inspired vegan (gluten free) ready in about 50 minutes pairs medium (about 150g), diced onion, minced garlic cloves, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, peeled and cut into 1-inch chunks ripe plantains
- 1/2 cup (125g) peanut butter (natural, unsweetened)
- 1 medium (about 150g), diced onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp tomato paste
- 3 cups (720 ml) vegetable broth
- 1/4 tsp ground cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 3 medium peeled and chunked plantains and cook for 6-8 minutes, turning occasionally, until edges are charred and golden; remove and set aside.
- Step 2: In the same pot, add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp tomato paste, 1/4 tsp ground cayenne pepper, and 1 tsp smoked paprika; cook for 2 minutes to deepen flavors.
- Step 5: Pour in 3 cups vegetable broth and bring to a simmer.
- Step 6: Whisk 1/2 cup natural peanut butter into the simmering broth until smooth and creamy.
- Step 7: Return the charred plantains to the pot, season with 1 tsp salt and 1/2 tsp black pepper, and simmer uncovered for 15 minutes until the stew thickens and plantains are tender.
- Step 8: Remove from heat and stir in 1 tbsp lime juice and 3 tbsp chopped fresh cilantro.
- Step 9: Serve hot with steamed rice or flatbread.
Frequently asked questions
How long does Charred Plantain and Spiced Peanut Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Plantain and Spiced Peanut Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Charred Plantain and Spiced Peanut Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Plantain and Spiced Peanut Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Plantain and Spiced Peanut Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
