West African peanut stew with sweet potato
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 onions, 1 roughly chopped and 1 diced
- 5cm piece ginger, roughly chopped
- 3 cloves garlic
- 1 scotch bonnet chilli
- 4 tbsp tomato purée
- 150g crunchy peanut butter
- sunflower oil
- 2 tsp coriander seeds, toasted and crushed
- 2 tsp ground cumin
- ground to make 1 tsp black pepper
- 100g coconut cream
- 750ml vegetable stock
- 600g sweet potatoes, cut into 3cm chunks
- 200g okra or green beans, halved
- 50g kale, roughly chopped
- coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both), to serve
Method
- STEP 1
Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
- STEP 2
Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
- STEP 3
Fry the diced onion with a pinch of salt for 5 minutes until softened.
- STEP 4
Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
- STEP 5
Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
- STEP 6
Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
- STEP 7
Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
- STEP 8
Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.
