Go Back
West African Peanut Coconut Fish Stew with Sweet Potatoes
Print Recipe Pin Recipe
Course Soup
Cuisine West African
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup natural peanut butter
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 lb firm white fish, cut into 2-inch pieces
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and ginger and cook for 1 minute until fragrant.
  • Add the sweet potato cubes and stir to coat them with the oil and aromatics.
  • Spoon in the peanut butter, then pour in the coconut milk and vegetable broth. Stir until the peanut butter melts into the liquid.
  • Add the paprika, cayenne, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 12 minutes until the sweet potatoes are tender.
  • Gently place the fish pieces into the broth. Simmer for 6 to 8 minutes until the fish flakes easily and is cooked through.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Taste the broth after the sweet potatoes soften and add a splash more broth if it seems too thick. The fish cooks quickly, so check it early to keep the pieces intact. Leftovers reheat well on low heat with a little extra coconut milk stirred in to loosen the texture.
Course: Soup
Cuisine: West African
Equipment: Large pot, Wooden spoon, Knife, Cutting board