Skip to main content

African Groundnut Noodle Stew

Okay, this recipe isn't as weird or fusion as it sounds! Well maybe it is.  But I don't care because its delicious! Besides, there actually are some noodle dishes eaten in Africa.

I decided to recreate my African Groundnut Stew, and then at the last minute decided to throw in Kanten noodles (made from agar agar, and carb/calorie free).  Really it was just because I had the noodles and had forgotten about them and was really curious to give them a try.  To be honest, they have no taste and in a hearty dish like this, not much of a discernable texture either, so you can leave them out.  This stew is yummy on its own or served over rice, quinoa or millet.

I love the sweet, savoury, salty notes of this dish, and the different textures from the onion, collards, beans, and sweet potato.  So good! And it gets bonus marks for being packed with nutrition, protein, good fats and fibre.  Not to mention its free of sugar, gluten and completely vegan. 

African Groundnut Stew II

1 onion, diced
2 cloves garlic, minced
Chunk fresh ginger, peeled and finely chopped
1/2 cup cider vinegar
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt (or to taste)
Cayenne pepper, to taste (optional)
1/4 cup natural peanut butter
1 large bunch collard greens, washed and finely chopped
1 can black eyed peas, drained and rinsed
1 large (or 2 small) cooked, peeled and mashed sweet potatoes

200g kanten noodles, prepared according to package instructions

Over medium heat, cook onion, garlic, ginger and spices with vinegar in a large pot until onion is soft.  Add peanut butter, collard greens and black eyed peas and simmer until collards cook down.  Stir in sweet potato, adjust seasoning, add noodles, if using, and serve.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.


  1. Looks delicious, wish I had enough time to cook such meals myself, as a working woman it is really difficult to spare time for cooking, I get most of my meals from ActivEats.


Post a Comment

Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…