West African groundnut stew

Friday, 28 February 2014

West African groundnut stew

Ever since going to an African Supper Club I've been meaning to dig out this recipe.  It's from a pamphlet by Animal Aid I picked up a few years ago, with seven vegetarian meal ideas from around the world. I've tried them all, but this was by far the most successful.

Not only is it vegan and gluten-free, it's also super duper easy to make. I love it because it's really flavoursome (think along the lines of satay sauce) and also quite dense and filling. I usually serve with rice but it's probably fine on its own.

  • 2 tbsp vegetable oil
  • 2 medium onions - peeled and chopped
  • 2 yellow or red peppers - deseeded and chopped
  • 4 cloves of garlic - peeled and crushed
  • 3 tsp fresh ginger - peeled and grated
  • 2 chillies - deseeded and finely chopped
  • 1 litre water (although I find this is too much so usually add 1/2 and then more as needed)
  • 2 x 400g cans of chopped tomatoes
  • 2 medium sweet potatoes - peeled and cut into 0.5 inch pieces
  • 3tsp dried thyme
  • 3 tsp ground cumin
  • 300g chunky peanut butter
  • 150g fresh spinach (or 100g frozen)

Heat the oil in a large saucepan and cook onion, pepper, garlic, ginger and chilli for 5 minutes.
Stir in the water, tomatoes, sweet potato, thyme and cumin and simmer over a medium heat for 25-30 minutes until the potatoes are tender, stirring occasionally.
Add a little more water if stew becomes too thick.
Add peanut butter and stir until completely blended.
Stir in spinach and return to a gentle simmer.
Remove from heat when  spinach is cooked.
Serve and enjoy!


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