How to Make Sudanese Peanut Beef Stew – A Deep, Nutty, Savory Classic

Where Sudanese Peanut Stew Comes From

The roots of this dish stretch across Sudan and into the Sahel, but what makes the Sudanese version unique is its combination of spices and texture. It’s not as fiery as West African groundnut stews, and not as sweet as American peanut soups. Instead, it’s somewhere in the middle—deep, earthy, and grounded in beef stock, fresh tomatoes, and generous spoonfuls of peanut paste.

You’ll find variations that include lamb or goat, and sometimes greens like molokhia or spinach. But in my kitchen, I keep the base simple: beef, peanuts, tomato, and spice.

Key Ingredients for a Flavorful Stew

Over years of testing, adjusting, and serving this dish, I’ve landed on a dependable lineup of ingredients that always delivers:

• Stewing beef (chuck or brisket), cut into large chunks
• Raw or roasted unsalted peanuts (or natural peanut butter)
• Fresh tomatoes or tomato paste
• Yellow onion, finely diced
• Garlic and ginger (fresh grated is best)
• Neutral oil (I use peanut or sunflower oil)
• Ground coriander, cumin, smoked paprika
• Salt, black pepper, and optional chili or Scotch bonnet
• Beef stock or water
• Optional: okra, greens, or sweet potato for variations

The key to this stew is the peanut base. I usually grind roasted peanuts by hand or in a food processor until they become a paste—natural, slightly oily, and intensely nutty. You can use smooth peanut butter, but I suggest avoiding commercial brands with sugar or palm oil.

Cooking Time and Temperature Overview

Depending on your method and meat cut, here’s how I time the stew for perfect results. This is the reference chart I keep in my test kitchen:

Method	Meat Cut	Heat Setting	Time Needed	Notes from My Experience
Stovetop (classic)	Beef chuck	Medium-low	2.5 to 3 hours	Stir regularly to avoid burning base
Oven-braised	Beef short ribs	325°F (160°C)	2.5 hours	Cover tightly, use cast iron pot
Slow cooker	Any	LOW	6 to 7 hours	Add peanut paste after 4 hours
Instant Pot	Cubed brisket	Stew Mode	45–50 minutes	Natural release preferred
Microwave (small batch)	Thin slices	Medium power	25–30 minutes	Stir every 10 min, cover with lid

Peanut-based stews thicken over time, so I always finish by adjusting the consistency with a splash of hot water or stock right before serving.

Building the Flavor Base: My Technique

The way you begin this stew determines everything that follows. I always start with a heavy-bottomed pot and a few tablespoons of peanut oil. I sauté the onions until soft, then add grated garlic and ginger until fragrant—never rushing this part. Then comes the tomato paste and spices. I cook that mixture until the oil separates and the bottom darkens slightly. That’s when I know the base is ready.

Next, I add the beef, searing it briefly before pouring in stock. After a long, gentle simmer, I stir in the peanut paste or ground peanuts. The transformation is immediate—the sauce thickens, the aroma deepens, and everything begins to come together.

Cooking Sudanese Peanut Stew in a Slow Cooker

When I want the stew to cook gently while I’m doing other prep—or during a long afternoon service—I rely on my slow cooker. I start by making the flavor base on the stovetop, just like I would for the traditional method: onions, garlic, ginger, tomato paste, and spices. This part really shouldn’t be skipped; it lays the foundation.

Once the base is deeply colored and aromatic, I transfer it to the slow cooker insert along with the raw beef. I pour in the stock, set it to LOW, and let it go for about 6 to 7 hours. I always wait to stir in the peanut paste until hour 4 or 5. That keeps the sauce from getting too thick too early and helps avoid sticking.

The result? A smooth, rich stew that tastes like it simmered over an open fire—but with minimal hands-on time.

Oven-Baked Version: For Gatherings and Consistency

For larger dinner events or private chef sessions where I need a hands-off finish, baking this stew in the oven is a technique I’ve come to trust. I start on the stovetop, just like always, building that fragrant base and browning the meat lightly. Then I transfer everything to a Dutch oven, seal it tightly, and bake at 325°F (160°C) for 2.5 to 3 hours.

What I love about this method is the steady, even heat. There’s no fear of scorching, and the beef becomes unbelievably tender. I add the peanut paste in the last 30 minutes, then stir and bake uncovered for 10 minutes to thicken the sauce. The top gets a slight crust, and the aroma fills the entire kitchen.

This is how I make it for private clients—it’s elegant and dependable.

Vegetarian Versions That Still Pack Depth

Though this dish is traditionally made with beef or lamb, I’ve created vegetarian versions that hold their own. The secret? Texture and smart layering of umami.

I use roasted chickpeas, grilled eggplant, and chunks of sweet potato or butternut squash as the base. I keep the tomato-garlic-onion core exactly the same, and swap beef stock for vegetable broth. Instead of meat, I fold in lentils halfway through cooking—they thicken the stew and add richness.

And don’t skip the peanut paste—it’s what brings it all together. For a complete plant-based African meal, I sometimes serve it with Tunisian couscous recipe with vegetables – they complement each other perfectly in taste and texture.

Spices That Define This Stew’s Personality

The spice blend in this stew isn’t overwhelming—but it’s absolutely essential. Here’s what I rely on to get that unmistakable Sudanese flavor:

• Ground coriander: warm and slightly citrusy
• Smoked paprika: for depth and gentle heat
• Ground cumin: earthy base note
• Black pepper: sharpens the sweetness of the tomato
• Cinnamon (just a pinch): for warmth, not sweetness
• Crushed chili or Scotch bonnet (optional): only if you want it bold

On my line, I always bloom these spices in oil before the liquids go in. It makes a massive difference. The result is a profile that’s warm, nutty, and gently spiced—never overpowering, but always memorable.

How I Serve Sudanese Peanut Stew

Presentation matters, especially when the dish is as soulful as this one. At home or in pop-up dinners, I serve this stew in deep ceramic bowls or small clay pots—something that holds the heat and gives it a rustic edge.

For starch, I rotate between plain steamed rice, millet, or broken wheat. On special nights, I offer fresh flatbreads like kisra or a sour fermented injera-style pancake that adds tang and texture. A quick sprinkle of roasted peanuts or chopped parsley at the end gives visual contrast and a nutty crunch.

On cooler evenings, I’ll serve it alongside a minty cucumber salad or pickled red onions to balance the stew’s richness. But truthfully, it holds its own just fine.

What I Do with Leftovers

This stew gets even better after a night in the fridge. The flavors intensify, the texture thickens, and the beef becomes even more tender. On the second day, I often reheat it gently and serve it over couscous with fresh greens.

I’ve also shredded leftover meat and used it as a taco or wrap filling—seriously, the peanut sauce works brilliantly with soft flatbreads. One of my go-to tricks: stir in a splash of coconut milk and a handful of spinach to give leftovers new life.

Whatever you do, don’t throw it out. On my own prep days, I always make extra just for the leftovers.

Sudanese Peanut Stew vs. Berber Tagine

I’ve cooked both dishes countless times, and while they share North African roots and slow-cooked soul, they couldn’t be more different in taste and technique.

Sudanese peanut stew is dense, nutty, and saucy. The flavor is built on tomato, peanuts, and spices that simmer down into a thick, luxurious base. Berber tagine, on the other hand, is structured, lightly layered, and uses steam and whole spices to build aroma.

Berber tagine often leans herbal and earthy with preserved lemon and olives, while peanut stew leans rich, warm, and creamy. If you’re interested in the Berber cooking tradition, be sure to check out What is Berber tagine and how is it prepared – the difference in approach to texture and spices is immediately noticeable.

Regional Variations of Sudanese Peanut Stew

Just like any iconic dish, this stew changes subtly across different regions of Sudan. Here’s a breakdown based on my travels and collaborations with Sudanese cooks:

Region	Common Proteins	Unique Additions	Spice Notes
Khartoum	Beef or lamb	Tomato, okra, peanut butter	Bold cumin, moderate chili
Blue Nile Region	Goat or chicken	Molokhia leaves	More garlic, less tomato
Darfur	Mutton	Pumpkin, chili oil	Strong paprika and cinnamon
Kassala	Fish (tilapia)	Lemon juice, tamarind	Sour-savory balance
South Kordofan	Beef and greens	Ground sesame seed, spinach	Earthy, rich, mild spice

Each version reflects local crops and climate. When I cook for Sudanese guests, I always ask where they’re from—because everyone has their own tidbit to add to the pot.

How I’ve Adapted This Stew for International Kitchens

When cooking outside Sudan, I’ve had to adapt this dish for different kitchens, ingredients, and audiences—without losing its identity. In the U.S., I sometimes use almond butter when I can’t get natural peanut paste, though the flavor shifts slightly. I’ve even made a version with sunflower seed butter for allergy-friendly menus.

In London, I served it with basmati rice and roasted cauliflower on the side, garnished with coriander and pomegranate seeds. In Copenhagen, I presented it as a small plate—just a ladle of stew over grilled bread with a parsley–lemon topping. Wherever I take it, I keep the core: the beef, the slow simmer, and the spice-warmed peanut finish.

The stew adapts surprisingly well—as long as you respect the pacing and balance.

Common Mistakes I’ve Seen (And Made)

I’ll be the first to admit: I’ve messed this stew up more than once. Too much peanut paste? It turns gluey. Adding it too early? It separates and burns. Skipping the tomato base? The stew ends up tasting flat and oily.

From my own experience, I always recommend this: toast or brown your tomato–onion–spice base until it turns deep in color. Add your peanut paste once everything else is almost ready. And keep your liquid in check—add water gradually, not all at once.

And never skip tasting. Every peanut brand, every tomato, every stock will bring different salt and acid levels. Trust your palate, not just your recipe.

Using the Peanut-Tomato Base in Other Dishes

One of the secrets I often teach in my classes is how versatile the flavor base from this stew can be. The mix of sautéed onions, garlic, tomato paste, and ground peanuts can become:

• A quick sauce for roasted root vegetables
• A thickener for lentil or squash soup
• A marinade base for grilled chicken or lamb
• A spread for flatbread, topped with greens and hot sauce

I keep extra portions frozen in ice cube trays, ready to drop into rice pilafs or veggie sautés. It’s one of the most flexible, flavor-packed bases I’ve ever used—nutty, earthy, spicy, and comforting.

My Final Thoughts on Sudanese Peanut Stew

This dish has followed me through kitchens, countries, and seasons of my career. It’s not just about beef and peanuts—it’s about care, balance, and honoring something bigger than the recipe. It’s the kind of food you make when you want to feed people deeply—not just fill them up.

If it’s your first time cooking it, take your time. Don’t be afraid to taste and adjust. And if it becomes part of your rotation like it has mine, you’ll come to appreciate how it changes subtly every time—depending on your hands, your mood, your guests, and your ingredients.

It’s more than a stew. It’s a way to bring warmth to the table.

FAQ – Your Sudanese Peanut Stew Questions Answered