Delighting the senses and warming the soul, stews from Africa are a true culinary treasure. With their rich flavors, vibrant colors, and hearty portions, it’s no wonder that these dishes have become beloved around the world. From West to East and North to South, each country in Africa has its own unique twist on the humble stew. In this article, we’ll be exploring 20 of the most delightful and spicy African stew recipes that are sure to tantalize your taste buds.
From the creamy peanut stews of West Africa to the slow-cooked lamb tagines of Morocco, every dish is a testament to the rich culinary heritage of the continent. Whether you’re looking for a comforting bowl of goodness on a chilly day or a flavorful centerpiece for your next dinner party, these recipes are sure to please.
So, let’s dive in and explore the diverse world of African stews! In this article, we’ll be highlighting some of the most mouthwatering and authentic stew recipes from across Africa. From beef and pumpkin to fish and coconut, there’s something for everyone. So, grab a spoon and get ready to embark on a flavorful journey across the continent!
West African Peanut Stew
A flavorful and aromatic stew originating from West Africa, this recipe combines the richness of peanuts with tender beef and spices.
Ingredients:
– 1 lb beef (cut into bite-sized pieces)
– 2 cups peanut paste
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 cups beef broth
– 1 cup water
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, paprika, and cayenne pepper; cook for 1 minute.
4. Add beef and cook until browned, about 5-7 minutes.
5. Stir in peanut paste, broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the sauce thickens.
6. Season with salt and black pepper to taste.
Cooking Time: 45 minutes
Nigerian Beef Stew
This hearty stew is a staple of Nigerian cuisine, made with tender beef, flavorful spices, and comforting vegetables. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add beef and cook until browned, about 5-7 minutes.
4. Add potatoes, carrot, tomato, salt, and black pepper. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 1 hour and 30 minutes or until beef is tender.
Cooking Time: 1 hour and 30 minutes
Ghanaian Light Soup with Chicken
A comforting and flavorful Ghanaian dish that’s perfect for a quick weeknight dinner or special occasion. This recipe is a staple in many Ghanaian households, and it’s easy to see why – the combination of chicken, vegetables, and spices is both nourishing and delicious.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium tomatoes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 2 cups mixed vegetables (such as carrots, potatoes, and green beans)
– 4 cups chicken broth
– 1 tsp ground cumin
– Salt and black pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and chopped Scotch bonnet pepper (if using) and sauté for an additional minute.
4. Add the chicken, diced tomatoes, mixed vegetables, cumin, salt, and black pepper. Stir well to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the soup reaches desired thickness.
Cooking Time: 40-50 minutes
Senegalese Fish Stew
Experience the bold flavors of Senegal with this hearty fish stew, a staple dish in West African cuisine.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups water
– 2 tablespoons vegetable oil
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and cook until softened, about 3 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the fish and cook until opaque, about 5 minutes.
5. Add the water, diced tomatoes, and chopped parsley (if using). Bring to a simmer.
6. Reduce heat to low and let stew for 10-15 minutes or until the fish is cooked through.
Cooking Time: 20-25 minutes
Ethiopian Doro Wat
A classic Ethiopian chicken stew, Doro Wat is a flavorful and aromatic dish made with tender chicken, onions, garlic, ginger, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 inches of fresh ginger, grated
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp paprika
– Salt and black pepper to taste
– 2 tbsp vegetable oil
– 2 cups chicken broth
– 1 cup water
– 2 hard-boiled eggs, sliced
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger; cook until the onions are translucent.
2. Add the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
3. Add the chicken; cook until browned on all sides.
4. Pour in the broth and water; bring to a boil. Reduce heat; simmer for 30 minutes or until the chicken is tender.
5. Serve with sliced hard-boiled eggs and traditional Ethiopian injera bread.
Cooking Time: 45 minutes
Moroccan Lamb Tagine
Discover the rich flavors of Morocco with this aromatic lamb tagine recipe, slow-cooked to perfection in a traditional clay pot.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 cup chopped dried apricots
– 1 cup chicken broth
– 1/4 cup honey
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in the bottom of a clay or ceramic tagine (or Dutch oven) over medium heat.
3. Add lamb, onions, garlic, ginger, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook, stirring occasionally, until lamb is browned, about 5 minutes.
4. Add apricots, broth, and honey. Stir to combine.
5. Cover the tagine and transfer it to the preheated oven.
6. Braise for 2-1/2 hours, or until lamb is tender.
7. Serve hot over couscous or rice.
Cooking Time: 2-1/2 hours
South African Bunny Chow
A classic South African snack that’s easy to make and deliciously addictive! Bunny Chow is a hollowed-out loaf of bread filled with curried beef or lamb, served hot and savory.
Ingredients:
– 1 large round loaf of bread (such as a baguette)
– 500g beef or lamb mince
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 180°C (350°F).
2. Cut the top off the loaf, scooping out most of the bread to create a hollow shell.
3. In a large pan, heat the oil over medium-high heat. Add the mince and cook until browned, breaking it up into small pieces as it cooks.
4. Add the onions, garlic, curry powder, cumin, salt, and pepper to the pan, stirring well to combine.
5. Pour the curried meat mixture into the hollow loaf, filling it to the brim.
6. Place the loaf in the oven for 20-25 minutes, or until the bread is lightly toasted and the meat is hot and bubbly.
Cooking Time: 20-25 minutes
Liberian Potato Greens Stew
A hearty and flavorful stew that combines the richness of potatoes and greens with the warmth of Liberian spices.
Ingredients:
– 1 lb medium-sized potatoes, peeled and diced
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Liberian-style potato greens (or collard greens), chopped
– 1 teaspoon ground cumin
– Salt and black pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and garlic; sauté until softened, about 5 minutes.
3. Add the diced potatoes, water, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in the chopped potato greens (or collard greens). Simmer for an additional 5-7 minutes or until greens are wilted.
5. Serve hot, garnished with chopped fresh herbs like parsley or cilantro.
Cooking Time: Approximately 35-40 minutes
Cameroon Ndolé
Ndolé is a traditional Cameroon dish made with bitter leaves and peanut sauce, served with boiled plantains and rice. This flavorful and nutritious recipe is a staple in many Cameroonian households.
Ingredients:
– 1 bunch of bitter leaves (wild or African spinach)
– 2 cups of peanuts
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of vegetable oil
– 1 cup of boiled plantains
– 1 cup of cooked white rice
Instructions:
1. Wash and chop the bitter leaves into small pieces.
2. In a blender or food processor, combine peanuts, onion, garlic, ginger, salt, and black pepper. Blend until smooth.
3. Heat oil in a pan over medium heat. Add the peanut sauce and stir for 5 minutes.
4. Add the chopped bitter leaves to the pan and stir well.
5. Serve the Ndolé with boiled plantains and cooked rice.
Cooking Time: 20-25 minutes
Kenyan Sukuma Wiki Stew
Sukuma wiki is a popular Kenyan stew made with collard greens, onions, and beef or goat meat. This hearty dish is a staple in many Kenyan households.
Ingredients:
– 1 bunch of collard greens (chopped)
– 2 medium onions (chopped)
– 250g beef or goat meat (cut into bite-sized pieces)
– 2 cloves of garlic (minced)
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the beef or goat meat and cook until browned, about 5 minutes.
4. Add the garlic, cumin, salt, and black pepper. Stir well to combine.
5. Add the collard greens and water. Bring to a boil then reduce heat to low and simmer for 30-40 minutes, or until the greens are tender.
Cooking Time: 40-50 minutes
Tanzanian Coconut Bean Stew
Experience the rich flavors of Tanzania with this hearty stew, featuring tender beans and creamy coconut milk.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and turmeric; cook for 1 minute.
3. Add soaked beans, diced tomatoes, and coconut milk. Season with salt and pepper to taste.
4. Bring stew to a simmer, then reduce heat and let cook for 30-40 minutes or until beans are tender.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 40 minutes
Zimbabwean Beef and Pumpkin Stew
This hearty stew is a staple of Zimbabwean cuisine, perfect for a comforting meal on a chilly day. With tender beef, sweet pumpkin, and aromatic spices, it’s sure to become a family favorite.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 medium pumpkins, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and cinnamon. Cook for an additional minute, stirring constantly.
3. Add beef and cook until browned, about 5-7 minutes.
4. Add pumpkins, beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until pumpkin is tender.
5. Serve hot over rice or with crusty bread.
Cooking Time: 1 hour 30 minutes
Ugandan Groundnut Stew
This hearty stew is a staple of Ugandan cuisine, packed with the rich flavor of groundnuts (peanuts) and tender vegetables.
Ingredients:
– 1 cup dried groundnuts
– 2 medium onions, chopped
– 2 medium tomatoes, diced
– 1 red bell pepper, chopped
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper to taste
– 2 cups water
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Rinse the dried groundnuts and soak them in water for at least 4 hours or overnight.
2. Drain and blend the soaked groundnuts with 1 cup of water until smooth.
3. Heat oil in a large pot over medium heat. Add onions, tomatoes, bell pepper, and Scotch bonnet pepper (if using). Cook until the vegetables are tender.
4. Add the blended groundnut mixture, cumin, turmeric powder, salt, and black pepper to the pot. Stir well.
5. Add 2 cups of water to the pot and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the stew has thickened slightly.
7. Serve hot, garnished with fresh parsley or cilantro leaves.
Cooking Time: 40-45 minutes
Malawian Chambo Fish Stew
A hearty and flavorful stew originating from Malawi, this dish is a staple in many African households. This recipe is a simplified version of the traditional Chambo fish stew, using readily available ingredients.
Ingredients:
– 1 lb Chambo (or Tilapia) fish pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large tomato, diced
– 1 red bell pepper, sliced
– 1 Scotch bonnet pepper, sliced (optional)
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onions, garlic, tomato, red bell pepper, and Scotch bonnet pepper (if using). Cook until the vegetables are tender.
3. Add the fish pieces and cook for 5 minutes, stirring occasionally.
4. Add cumin, salt, and black pepper. Stir to combine.
5. Pour in water and bring the mixture to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the fish is cooked through.
Cooking Time: 30-40 minutes
Angolan Calulu
Calulu is a traditional Angolan dish made with beans, vegetables, and spices. This hearty stew is a staple of Angolan cuisine.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 red bell pepper, sliced
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and garlic; sauté until softened, about 5 minutes.
3. Add sweet potato, bell pepper, and cumin. Cook for an additional 5 minutes.
4. Add soaked black-eyed peas, diced tomatoes, salt, and black pepper. Stir well.
5. Bring mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until beans are tender.
Cooking Time: 45-50 minutes
Botswana Seswaa Stew
A hearty and flavorful one-pot dish from Botswana, Seswaa Stew is a staple in many Setswana households. This recipe serves 4-6 people.
Ingredients:
– 1 lb beef or mutton, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
4. Add the beef or mutton and cook until browned, about 5-7 minutes.
5. Add tomatoes and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until meat is tender.
Cooking Time: 45-50 minutes
Namibian Oxtail Stew
Experience the rich flavors of Namibia with this hearty oxtail stew, slow-cooked to tender perfection.
Ingredients:
– 1 kg oxtail pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 potatoes, peeled and cubed (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add oxtail pieces; brown on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onions; cook until softened, about 3 minutes. Add garlic; cook for an additional minute.
3. Add red wine, beef broth, tomato paste, and paprika. Stir to combine.
4. Return oxtail pieces to the pot. Season with salt and black pepper.
5. Bring to a boil, then reduce heat to low. Simmer, covered, for 2 hours or until meat is tender.
6. If using potatoes, add them to the stew during the last 30 minutes of cooking.
Cooking Time: 2 hours
Rwandan Isombe
Isombe is a traditional Rwandan dessert that’s both simple and satisfying. This sweet corn pudding is a staple at many Rwandan celebrations, and its creamy texture and subtle sweetness make it a crowd-pleaser.
Ingredients:
– 2 cups fresh corn kernels
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 tablespoon vegetable oil
– 2 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine corn kernels, milk, sugar, and salt. Mix well.
3. Add the vegetable oil and mix until the mixture is smooth.
4. Beat in the eggs until fully incorporated.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Sierra Leonean Cassava Leaf Stew
This hearty stew is a staple dish in Sierra Leonean cuisine, made with cassava leaves, protein-rich beef, and aromatic spices. A comforting meal that warms the heart and fills the belly.
Ingredients:
– 1 bunch of fresh cassava leaves
– 500g beef, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 1 cup beef broth
Instructions:
1. Wash the cassava leaves thoroughly, then chop them into smaller pieces.
2. Heat the oil in a large pot over medium heat. Add the onions and cook until softened.
3. Add the garlic, ginger, cumin, turmeric, salt, and black pepper. Cook for 1 minute.
4. Add the beef and cook until browned.
5. Add the cassava leaves and beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until the leaves are tender.
6. Serve hot over rice or with fufu.
Cooking Time: 45 minutes
Togolese Akoume with Fish Stew
Akoume is a traditional Togolese dish that combines the flavors of fish, vegetables, and spices. This recipe brings together the bold flavors of West Africa in a hearty fish stew.
Ingredients:
• 1 pound fish pieces (tilapia or catfish work well)
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 red bell pepper, sliced
• 1 teaspoon grated ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onions, garlic, and ginger; sauté until the onions are translucent.
3. Add the fish pieces, tomatoes, bell pepper, cumin, paprika, salt, and black pepper. Stir well to combine.
4. Reduce heat to low and simmer for 20-25 minutes or until the fish is cooked through.
5. Serve hot over rice or with crusty bread.
Cooking Time: 20-25 minutes
Summary
Discover the bold flavors and vibrant spices of Africa’s rich culinary heritage with these 20 spicy stew recipes from across the continent. From West African peanut stews to Senegalese fish soups, Nigerian beef stews to Ethiopian chicken tagines, this collection showcases the diversity and complexity of African cuisine. With a focus on bold flavors, aromatic spices, and hearty ingredients, these recipes are sure to delight your taste buds and leave you wanting more. Whether you’re a seasoned cook or just looking for new inspiration, this article is a must-read for anyone who loves cooking up a storm with international flair.
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