Name: West African Peanut Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: African
Ingredients: 2 tbsp oil (vegetable or coconut); 1 large onion, finely chopped; 4 garlic cloves, minced; 1-2 tbsp fresh ginger, grated; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp cinnamon (optional); ½ tsp chili flakes or 1 fresh chili, chopped (adjust to taste); 400g (14 oz) mushrooms (cremini or shiitake), sliced; ½ cup natural creamy peanut butter; 2 cups vegetable broth; Salt and black pepper to taste; Juice of ½ lime (optional); Fresh cilantro, chopped peanuts for garnish

This West African Peanut Mushroom Sauce is a creamy, flavorful vegan twist on traditional West African peanut stews (like maafe or domoda), featuring hearty mushrooms simmered in a rich, spiced peanut butter sauce with aromatic veggies and subtle heat. It’s comforting, nutritious, and perfect over rice or grains.

Long description:

Indulge in this vibrant West African-inspired peanut mushroom sauce, where earthy mushrooms meet a luscious, nutty peanut butter base infused with tomato, garlic, ginger, and warm spices. This plant-based recipe captures the bold, comforting essence of West African cuisine while delivering umami depth and creamy texture in every spoonful—ideal for cozy dinners.

Why You’ll Love This Recipe:

You’ll fall head over heels for this dish because it transforms simple, everyday ingredients into something extraordinary. The creamy peanut sauce delivers that signature rich, savory depth found in classic West African peanut stews, but the addition of meaty mushrooms brings an incredible umami punch and satisfying texture without any meat.

It’s naturally vegan, gluten-free, and packed with plant-based protein and healthy fats from the peanuts. The balance of spicy, tangy, and sweet notes creates layers of flavor that keep you coming back for more. Plus, it’s incredibly versatile—serve it over rice, quinoa, or veggies for a hearty meal that’s both nourishing and exciting. It’s budget-friendly, comes together in one pot, and feels like a warm hug from West African culinary traditions with a modern, mushroom-forward twist.

Yield: 4 servings

West African Peanut Mushroom Sauce Recipe

Creamy West African-inspired peanut sauce with earthy mushrooms—rich, spicy, vegan comfort food perfect over rice.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

2 tbsp oil (vegetable or coconut)
1 large onion, finely chopped
4 garlic cloves, minced
1-2 tbsp fresh ginger, grated
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon (optional)
½ tsp chili flakes or 1 fresh chili, chopped (adjust to taste)
400g (14 oz) mushrooms (cremini or shiitake), sliced
½ cup natural creamy peanut butter
2 cups vegetable broth
Salt and black pepper to taste
Juice of ½ lime (optional)
Fresh cilantro, chopped peanuts for garnish

Instructions

Heat the oil in a large pot over medium heat—get that pan nice and toasty! Add the chopped onion and sauté for 5-7 minutes until soft and golden, stirring occasionally to build sweet flavor.
Toss in the minced garlic and grated ginger—oh, the aroma will be incredible! Cook for another 2 minutes, stirring so nothing burns.
Stir in the tomato paste, cumin, coriander, cinnamon (if using), and chili flakes. Let it cook for 2-3 minutes—this "blooms" the spices and deepens the color and taste.
Add the sliced mushrooms to the pot. Sauté them for 5-7 minutes until they release their juices and turn tender and golden—mushrooms love this step for extra meatiness!
Scoop in the peanut butter and stir it through the veggies until everything is beautifully coated and creamy. It might look a bit clumpy at first, but keep going—it gets smooth!
Slowly pour in the vegetable broth while stirring constantly to create a luscious sauce without lumps. Bring it to a gentle simmer—watch it bubble invitingly.
Reduce the heat to low, cover partially, and let it simmer for 15-20 minutes. Stir every few minutes so the flavors meld and the sauce thickens to perfection. Taste and season with salt, pepper, and a squeeze of lime if you like a bright zing.
If the sauce feels too thick, splash in a bit more broth; if too thin, simmer uncovered a little longer.
Turn off the heat and let it rest for 5 minutes—this helps the flavors settle and makes it even more delicious.
Serve hot over rice, quinoa, or your favorite grains. Garnish generously with chopped cilantro and crushed peanuts for crunch and freshness—dive in and enjoy every comforting bite!

Notes

This recipe is naturally vegan and can be made gluten-free (ensure broth is GF). Adjust heat for family-friendly or bold versions. It's inspired by dishes like maafe but features mushrooms as the hero for a unique, earthy twist.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 311Total Fat 24gSaturated Fat 4gUnsaturated Fat 20gSodium 538mgCarbohydrates 21gFiber 6gSugar 7gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use natural, unsweetened peanut butter for the best authentic flavor—avoid overly sweet or processed varieties.
Sauté the mushrooms first to release their moisture and enhance their meaty texture before adding to the sauce.
Adjust spice levels gradually; start with less chili and taste as you go, as heat builds during simmering.
For extra creaminess, blend a portion of the sauce before adding mushrooms back in.
Stir frequently once peanut butter is added to prevent sticking or burning at the bottom.
If the sauce thickens too much, add a splash of broth or water while simmering.

Ingredients Notes:

Peanut butter is the star here, providing creaminess and nutty richness—opt for creamy natural peanut butter without added sugar or oils for true West African-inspired taste. Mushrooms (like cremini, shiitake, or button) add hearty, umami-packed texture that mimics meat in traditional versions.

Onion, garlic, and ginger form the aromatic base, while tomato paste brings tangy depth and color. Warm spices such as cumin, coriander, and a touch of cinnamon or cloves evoke the region’s flavor profile. Vegetable broth keeps it vegan and builds the saucy consistency, and a hint of chili (fresh or flakes) adds customizable heat. Fresh herbs like cilantro for garnish brighten the dish.

Variations and Substitutions:

Make it spicier by adding scotch bonnet peppers or more cayenne for authentic West African heat. Swap mushrooms for tofu, tempeh, or chickpeas for protein variety. Use sunflower seed butter instead of peanut butter for a nut-free version.

Add veggies like sweet potatoes, carrots, eggplant, or collard greens for a fuller stew. For creamier results, stir in coconut milk. Substitute tomato paste with fresh tomatoes blended smooth. If you prefer a thinner sauce, use more broth; for thicker, simmer longer uncovered. Garnish with chopped peanuts, lime juice, or green onions for extra flair.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. It freezes beautifully—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly, stirring well.