Fight Fuel: African Peanut Stew with Quinoa

Fight Fuel: African Peanut Stew with Quinoa
April 28, 2017 EBF

Trainer Nicole Schultz loves (and relies on) quick, easy-to-make meals — especially with all of the travel she does to-and-from EveryBodyFights NYC.

This African Peanut Stew from Teaspoon of Spice has a short list of instructions because it utilizes a slow cooker. No slow cooker? You could do this in a pot on the stovetop for 1-2 hours. Comment below if you have any questions about cooking via stovetop.

African Peanut Stew

African Peanut Stew with Quinoa

(serves 5-6)


1 large sweet potato, cubed

2 medium regular potatoes, cubed

1/2 medium onion, chopped

3-4 cloves garlic, minced

1 28-oz. can diced tomatoes, no salt added

1 1/2 tsp ground cumin

1 tsp ground allspice

1/2 tsp crushed red chili, or to taste

1 tsp fresh ginger root, grated

Salt and pepper

1 1/2 cup frozen corn, thawed

1 1/2 cup lentils, cooked according to package instructions ahead of time

1/2 cup peanut butter, creamy or crunchy

Cooked quinoa or brown rice for serving

Garnishes: Roasted peanuts, pickled peppers steamed baby spinach or steamed kale


  1. Prep all of your ingredients.
  2. Next, add all of the ingredients listed before “frozen corn” to a slow cooker. Then, add two cups of water. Stir to combine, then cover and cook for 3-4 hours on high.  (If you are cooking this on the stovetop in a pot, bring all of those ingredients to a boil and reduce to a simmer for 1 hour.)
  3. Once you reach that the 3-4 hour time range with your slow cooker, turn of the heat, stir in corn and lentils, and let heat the stew continue to heat with the cover off — until those ingredients are warm. (Same deal with the stovetop method.)
  4. Just before serving the stew, stir in the peanut butter. Serve over quinoa or rice with your desired toppings.

If you are making this as part of your weekly meal prep, heat your serving, the stir in the peanut butter, and then add the rice or quinoa.