Plantain and Groundnut Stew with Tomato and Chili
A comforting Cameroonian-inspired stew combining sweet ripe plantains with a savory groundnut and tomato base, enlivened by fresh chili. This african-inspired vegetarian (vegetarian) ready in about 55 minutes pairs natural peanut butter (unsweetened), tomatoes, pureed, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 ripe plantains, peeled and cut into 1-inch chunks
- 1/2 cup natural peanut butter (unsweetened)
- 2 cups tomatoes, pureed
- 1 medium onion, finely chopped
- 3 cloves fresh garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 small hot chili pepper, chopped
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, 1 tsp minced fresh ginger, and 1 small chopped hot chili pepper. Sauté for 4-5 minutes until fragrant and the onion is translucent.
- Step 2: Pour in 2 cups pureed tomatoes and cook for 10 minutes, stirring occasionally until the sauce thickens and deepens in color.
- Step 3: Stir in 1/2 cup natural peanut butter, mixing well to combine evenly with the tomato base.
- Step 4: Add 3 cups water, 3 medium peeled and chunked ripe plantains, 1 tsp salt, and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the plantains are tender and the sauce is thick and creamy.
- Step 5: Adjust seasoning with extra salt or pepper as desired. Serve hot with steamed rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Plantain and Groundnut Stew with Tomato and Chili take to make?
Total time is about 55 minutes (15 min prep + 40 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 Plantain and Groundnut Stew with Tomato and Chili?
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 tomatoes, pureed from drying out.
Can I substitute ingredients in Plantain and Groundnut Stew with Tomato and Chili?
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 Plantain and Groundnut Stew with Tomato and Chili 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 Plantain and Groundnut Stew with Tomato and Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
