West African Banana Peanut Stew
A savory, fragrant stew of ripe bananas and creamy peanut butter served over steamed rice.
Recipe Author
Riff Kitchen@riffkitchen
West African Banana Peanut Stew
A savory, fragrant stew of ripe bananas and creamy peanut butter served over steamed rice.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Medium
Chef's note
The natural sweetness of the bananas balances the earthy, salty richness of the peanut sauce perfectly.
Method
8 steps · tap one to tick it off
Tips
Loosen the peanut butter first. Added in one lump, it clumps in the hot sauce. Whisk it with a ladle of the broth in a bowl, then stir it back into the pot.
Scrape the bottom as it simmers. Peanut sauces scorch easily on the base of the pot. Keep it at a gentle simmer and stir from the bottom.
Choose bananas without brown spots. Just-ripe yellow bananas hold their shape through the 5 minutes. Spotted ones dissolve and make the stew sweet.
Swaps
No vegetable broth? Water with a little extra salt and a spoonful of tomato paste for depth.
No cayenne pepper? Red pepper flakes, or a finely chopped fresh chili with the seeds removed for less heat.
No fresh ginger? A pinch of ground ginger, added with the cayenne.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The bananas thaw very soft; freeze it before they go in if you can.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The natural sweetness of the bananas balances the earthy, salty richness of the peanut sauce perfectly.
Instructions
Follow the steps to perfection.
Tips
Loosen the peanut butter first. Added in one lump, it clumps in the hot sauce. Whisk it with a ladle of the broth in a bowl, then stir it back into the pot.
Scrape the bottom as it simmers. Peanut sauces scorch easily on the base of the pot. Keep it at a gentle simmer and stir from the bottom.
Choose bananas without brown spots. Just-ripe yellow bananas hold their shape through the 5 minutes. Spotted ones dissolve and make the stew sweet.
Swaps
No vegetable broth? Water with a little extra salt and a spoonful of tomato paste for depth.
No cayenne pepper? Red pepper flakes, or a finely chopped fresh chili with the seeds removed for less heat.
No fresh ginger? A pinch of ground ginger, added with the cayenne.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The bananas thaw very soft; freeze it before they go in if you can.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix