West African peanut stew with sweet potato
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 onions1 roughly chopped and 1 diced
- 5cm piece gingerroughly chopped
- 3 cloves garlic
- 1 scotch bonnet chilli
- 4 tbsp tomato purée
- 150g crunchy peanut butter
- sunflower oil
- 2 tsp coriander seedstoasted and crushed
- 2 tsp ground cumin
- ground to make 1 tsp black pepper
- 100g coconut cream
- 750ml vegetable stock
- 600g sweet potatoescut into 3cm chunks
- 200g okra or green beanshalved
- 50g kaleroughly chopped
- coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both)to serve
Nutrition: per serving
- kcal613
- fat3.3g
- saturates12.1g
- carbs46.1g
- sugars19.4g
- fibre14.6g
- protein18.2g
- salt1g
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.
