Senegal Stew with Millet

West African peanut stews are legendary for a reason. They’re warm, nourishing, and packed with layers of flavor that build with every spoonful.

This Senegalese-inspired version simmers sweet potatoes, rutabaga, carrots, cabbage, and chickpeas in a curried tomato broth enriched with smooth peanut butter. A touch of red pepper and thyme rounds it all out.

Served over cooked millet instead of rice, it’s a completely plant-based meal that feels substantial enough to satisfy anyone at the table.

Variations

• With greens: Stir in a handful of chopped kale or collard greens during the last 10 minutes of cooking.
• Over rice: No millet? Steamed basmati or long-grain rice works just as well.
• Extra protein: Add cubed firm tofu or chunks of roasted chicken if you want more heft.

Kitchen Tips

• Stir the peanut butter into the broth until completely smooth before adding the vegetables. Lumpy peanut butter makes for a grainy sauce.
• Cut the sweet potato and rutabaga into even-sized cubes so they cook at the same rate.
• The stew thickens as it sits. Add a splash of broth when reheating leftovers.