Make Alaffia Founder Olo’s West African Peanut Stew This Black History Month 

This year marks 100 years of Black History Month—100 years of celebrating the contributions that Black Americans have made to the fabric of our country. At Thrive Market, the month is dedicated to sharing stories, supporting Black-owned brands, and enjoying traditional foods from the African American diaspora. 

To mark the occasion, we followed along with Olowo-n’djo “Olo” Tchala, founder of personal care brands Alaffia and Ayéya, on his travels to his homeland of West Africa and learned to make one of his favorite family recipes for West African Peanut Stew. 

Alaffia: A Personal Care Brand Rooted in Social Justice and Community Empowerment

Tchala and his wife founded Alaffia in Olympia, Washington in 2014. The brand crafts clean, ethically sourced hair, skin, and body care products using traditional West African ingredients like handcrafted shea butter and African black soap, bringing generations of knowledge and ritual into everyday self-care.

From the beginning, Alaffia has been about more than what goes into its formulas. Built on a fair trade model, the company partners with cooperatives in West Africa, working directly with local women to produce ingredients and create sustainable jobs and long-term economic opportunity. A portion of proceeds supports community-led initiatives focused on education, maternal care, reforestation, and women’s empowerment, helping reinvest in and uplift communities similar to the one Tchala grew up in. 

Every Alaffia product reflects a deeper commitment to shared prosperity and collective progress. That same belief in honoring the past while intentionally shaping the future informs how Tchala views Black History Month. For him, it is deeply personal—an extension of the values that guide his work year-round. 

Honoring the Past, Shaping the Future 

“Black History Month is our roots,” Tchala says. “It’s a time where we come together to honor our heritage so that the future generation can have a path to build on. We can’t just celebrate without building a foundation for the future generation.” In his view, celebration alone isn’t enough; it must also spark conversation and inspire continued investment in Black communities.

He adds, “Black History Month means taking a moment to celebrate what has been accomplished, but more importantly, it’s a time to discuss what’s yet to be accomplished.” To Tchala, the most important part of Black History Month is building what he likes to call ‘Black liberty’: a type of freedom that only comes from understanding history. 

To Tchala, honoring Black culture isn’t only about reflection; it’s also about laying the groundwork for progress, expanding opportunity, and ensuring the next generation inherits both pride in their roots and a stronger foundation for what comes next.

Olowo-n’djo Tchala’s West African Peanut Stew Recipe 

“I’ll be celebrating Black History Month by cooking and sharing our food,” Tchala says. In the spirit of sharing family recipes, Tchala taught us how to make a peanut stew that he calls “a product of the heritage and origins of West Africa”. 

Popular across countries like Ghana, Senegal, Nigeria, and Mali—with different variations found in each region—peanut stew is one of the staple dishes of West Africa. Sharing recipes like this during Black History Month can help to bring cultural awareness to areas that may not be familiar with African foods. 

Active time: 25-30 minutes 
Total time: 25-30 minutes
Yield: 10 servings 

Ingredients: 

2 tablespoons vegetable oil of choice (for sautéing)
1 large onion, chopped finely
3 cloves garlic, minced
2 tablespoons minced ginger
1-2 jalapeno peppers, chopped fine (omit seeds if you want less heat)
1 pound meat or protein of choice
1 12 oz cans tomato sauce
3 large carrots, cut into ¼-inch slices
4 large or 6 medium potatoes, cut into 1-inch pieces
2-3 sweet potatoes, cut into 2-inch pieces
1-2 habanero peppers, whole (optional)
1 16 oz jar of chunky peanut butter
Water (pre-heated is best)
1 red bell pepper, cut into ½-inch pieces
2 cups green beans, cut into 1-inch pieces
2 cups fresh okra, cut into 1-inch pieces
4 tablespoons red palm oil
Salt

Instructions: 

Heat vegetable oil in a large sauce pan over medium-high heat.

Add onions, garlic, ginger, and jalapeno peppers. Sprinkle with salt and cook until onions begin to caramelize.

Add your protein, sprinkle with salt and cook until it begins to brown.

Add tomato sauce, carrots, potatoes, sweet potatoes, habaneros (if using), and more salt if needed and bring to boil then reduce to simmer.

Meanwhile, mix peanut butter with 2-3 cups warm water to create a creamy, white consistency.

Add peanut butter and water mixture to pot, then stir. Add 2-3 more hot cups of water and salt if necessary.

When potatoes are almost done, add pepper, green beans, and okra.

Bring to a boil and simmer until the vegetables are done. Add red palm oil. (Note: Be careful not to break open the habaneros, and make sure to remove them before serving.)

Serve over rice or couscous.