West African Peanut Stew
4
15 minutes
45 minutes
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Ingredients
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4 tbsp Pip & Nut Smooth Peanut Butter
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3 red onions
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2 tbsp peanut oil
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6 cloves garlic - peeled and diced
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1 large thumb of ginger - grated
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Large bunch of coriander (approx 30g)
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1 sweet potato (approx 250g) - diced
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1 tbsp ground cumin
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1/2 scotch bonnet chilli - finely chopped
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1 x 400g can tinned tomatoes
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750ml good quality vegetable stock
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200g leafy greens (kale, chard or cavolo nero)
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1 lemon
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100g toasted peanuts - chopped
Method
Peel and finely chop 2 of the red onions. Fry in the oil over medium heat for about 8 minutes until soft and sweet.
Add the garlic and ginger and fry for a couple more minutes. Finely chop the coriander stalks and add to the pan.
Toss in the sweet potato and cumin and fry for 1 minute. Add the chilli, tinned tomatoes and peanut butter. Pour in the stock, cover and simmer for 15-20 minutes until the sweet potato is soft.
Peel and finely slice the remaining red onion. Add to a bowl with the lemon juice and scrunch well to pickle.
Shred the greens and add to the pan. Cook for another 5 minutes.
Ladle into bowls and top with pickled onions, coriander and toasted peanuts.
