If you’ve watched my recent video review of the 2025 EPCOT International Festival of the Holidays vegan review, the vegan 2025 EPCOT Festival of the Holidays guide here, or follow me on instagram, you know of my sadness regarding the removal of the Peanut Stew at the Refreshment Outpost for the Festival of the Holidays. While the quality had gone down over the years as they switched up the rice it was served with, the sauce and the peanut part itself was still delicious and a favorite that I would get many, many times during the festival.

Since that is no more, I wanted to share the recipe that Disney Parks shared a few years back of this vegan as-is Peanut Stew. Here is that original recipe:

The tasty stew, which has origins in African culture, is quite popular in West African cuisine and is sometimes referred to as maafe. The combination of flavors will leave you with a hearty comfort meal that you’ll want to make again and again. Whether to indulge in yourself and show off your cooking skills at your New Year’s Eve celebrations this year, one thing is for sure – this Peanut Stew recipe will not disappoint!

EPCOT Peanut Stew Recipe

Serves 4-6

Spiced Peanuts Ingredients

1 cup shelled raw peanuts
1 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon coarse salt

Peanut Stew Ingredients

1/4 cup canola oil
1/2 cup diced yellow onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 large sweet potato, peeled and diced
1 medium white potato, peeled and diced
2 teaspoons salt, plus more, to taste
1/4 teaspoons black pepper
1/4 cup tomato paste
6 cups vegetable stock
3 cups tightly packed chopped mustard greens
1/4 cup ground chili paste
2 cups peanut butter, divided
1/2 cup diced tomatoes
2 tablespoons freshly chopped cilantro

Rice Ingredients

1 1/2 cups jasmine rice
2 cups water
1 teaspoon coarse salt, plus more, to taste
1 tablespoon canola oil

Topping Ingredients

Spiced peanuts
1/4 cup sliced green onions

Spiced Peanuts Instructions:

Preheat oven to 300°F.
Spread peanuts on baking sheet and bake for 8-10 minutes, until oil begins to release from peanuts.
Combine smoked paprika, ground cayenne, and coarse salt together in a small bowl. Add warm peanuts and stir until coated in spices.
Cool to room temperature. Store in airtight container up to 1 week.

Peanut Stew Instructions

Heat canola oil in a large pot over medium heat for 5 minutes, until hot. Add onion, garlic, and ginger, and sauté for 5 minutes. Stir in diced sweet and white potatoes and sauté for 5 minutes.
Stir in salt, pepper, and tomato paste and cook, stirring constantly, for 2 minutes. Pour in vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium and add mustard greens, ground chili paste, and 1 cup of peanut butter. Reduce heat to low and simmer for 20 minutes, until sweet potatoes are tender.
Add remaining cup of peanut butter, diced tomatoes, and cilantro. Stir until peanut butter is fully incorporated. Season with additional salt, to taste.
Keep warm until ready to serve.

Rice Instructions:

Place rice in mesh strainer and rinse with cold water until water runs clear.
Combine rice, water, coarse salt, and canola oil in a medium saucepan. Bring water to a boil, cover, and reduce to simmer.
Simmer for 20-25 minutes, until water is absorbed and rice is tender.
Season with additional salt, to taste. Keep warm until ready to serve.

Serve it Up

Evenly divide white rice among bowls. Top with peanut stew. Garnish with spiced peanuts and sliced green onions.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

And there you have it! Looks like a lot of steps, but I am thinking it would be a fun video for me to attempt to make this at home! Let me know if you agree!

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