10 Peanut Recipes to Try Using African Recipes

One thing the Portuguese brought back to Africa from South America was peanuts. Often referred to as groundnuts, this nutritious plant based source of protein was transplanted in West Africa and it became such an important food that the food culture was yet again transported across the Atlantic during the slave trade. Today the importance of peanuts in African cuisine from the West, Central, Southern and to the East of Africa is unrivalled as it is such an affordable source of protein.

  • 01 of 10
    Peanuts in Shells
    Peanuts with Shell. F. Muyambo

     This famous and much loved Ghanaian soup can be made with as little or as much peanut butter as you like. It is known in the local Twi language as nkatenkwan and can be made with meat or chicken.

  • 02 of 10
    Muriwo Une Dovi
    Peanut Butter Spinach. F. Muyambo

     We all know about creamed spinach, but have you ever tried what I would like to call cream of peanut butter spinach? This is a Zimbabwean favourite often served alongside sadza, a thinck cornmeal mush which is a national staple.

  • 03 of 10
    Peanut Stew
    Groundnut Stew. F. Muyambo

     If you have not had enough of West African peanut stews, you will have to have a go at this Senegalese peanut stew. 

  • 04 of 10

    Nigerian Suya Spice

    Suya Kebab
    Kebab and Plantains. F. Muyambo

    Suya spice is what makes those amazing West African kebabs absolutely delicious. The main ingredient is, yes, I have given it away, peanut powder. 

    Continue to 5 of 10 below.
  • 05 of 10
    Binyebwa. F. Muyambo

     Binyebwa is the national dish of Uganda, often served alongside matoke, a green and starchy boiled banana. The traditional sauce is made from red groundnuts and can be eaten on it's own with a little onion and salt, or with added vegetables and salty fish.

  • 06 of 10
    Nkate Cake
    Nkate Cake (Ghana Peanut Cakes). Credit: Glow Images

    A much loved street food which is sold on almost every street corner is nkate cake, a sweet snack very much like peanut brittle. 

  • 07 of 10
    Cornmeal porridge
    Breakfast idea? Cornmeal porridge topped with kiwi fruit and goji berries. © F. Muyambo

     Cornmeal porridge is the go to breakfast in most African countries and is made in a variety of ways. It can be fermented prior to cooking, other grains such as sorghum or millet can be used, it can also be cooked in milk, or if plain, sugar and peanut butter can be added. This is a common practise in Zimbabwe.

  • 08 of 10
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    Bitter-leaf prawn casserole (Ndole - Cameroon). Luluk Williams

     Ndole is the national dish of Cameroon and is made traditionally by using an African green leaf known as bitter leaf. Where this is not available, spiach can be used as an acceptable substitute.

    Continue to 9 of 10 below.
  • 09 of 10
    Jugo-R.jpg
    Bambara or Jugo beans. mzansistylecuisine.co.za

     Mutakura is a highly nutritious dish from Zimbabwe made with peanuts and bambara beans, otherwise known as round nuts. There are many variants of this dish across Southern and Central Africa. Yet the common streak is that it is a popular dish in many boarding schools across Sub Saharan Africa.

  • 10 of 10
    Biltong Stew
    Biltong Stew with Cabbage. F. Muyambo

    Biltong has by far become somewhat of an expensive delicacy yet in the past biltong was made as a way of preserving meat. Biltong stew is therefore a very traditional dish in many parts of Southern Africa.