Groundnut stew, also known as peanut stew or soup, is a richly flavoured thick, sweet and spicy vegetable stew that has been enjoyed for centuries in Africa.
West African peanut stew
Ingredients
4
people
-
- 2
- 400 g
- 400 g
- 1
- 100 g
-
For the paste
- 2
- 1
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tbsp
- 0,5 tbsp
- 2 tbsp
- 1 tbsp
-
To serve
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Preparation
Start by making the curry paste: roughly chop the onions and the chilli for kick (deseed the chilli first if you don’t want the curry to be too hot). Add to a small food processor with the rest of the paste ingredients and blend to a paste, scraping down the sides (add a splash of water if needed to help the mixture blend properly). Set aside.
Halve, deseed and roughly chop the red peppers. Peel the sweet potatoes and cut into 2cm cubes. Heat the oil in a casserole or deep pan. Stir-fry the veg for about 5 minutes until starting to colour.
Add the curry paste and cook, stirring for 3-4 minutes, to cook out the rawness then tip in the tin of chickpeas (including their liquid). Crumble in the stock cube, then stir in the peanut butter and 300ml water. Season to taste. Partially cover the pan and simmer for 15-20 minutes until the sweet potato is tender and the sauce is creamy.
Serve over rice, garnished with chopped peanuts for crunch, coriander for freshness and sliced red chilli for punch.
Nutrition per serving
Kcal
420
Proteins (g)
14
Fats (g)
18
Fibre (g)
13
