This stew was a revelation to me, it’s sticky, sweet, nutty and rich, I could not stop going back for more. It’s spectacularly delicious, If you’re like me and adore nutty flavours, i’m sure you’ll love it too.
I have no idea why it took so long for me to discover African Peanut Stew or Rachel Ama’s style of vegan cooking. I am, however, very glad I did. I find her recipes varied in flavour, and always nutritionally balanced. Buy her cookbook and dive head on in!
1-2 tbsp Peanut oil
500g Sweet potatoes
1 x tin Black beans
1/2 Fresh Scotch bonnet chilli – seedless
3 tbsp Tomato puree
1 x tin Chopped tomatoes
500ml Veg stock
125g smooth Peanut butter
200g Fresh spinach
1 tbsp Lemon juice
2 Spring onions
1 Fresh red chilli
Salt & black pepper
Handful of coriander
2 onions roughly chopped, 5 cloves garlic, thumb-sized fresh ginger, peeled, 1 tsp paprika, ground turmeric, ground fenugreek, 2 tsp ground cumin, ground coriander & 1/2 1 fresh Scotch bonnet chilli, deseeded, Salt.
Place all the paste ingredients in a food processor and blitz into a paste
Heat a tablespoon of the oil in a large pan and add the paste, fry gently for 10 minutes, stirring to make sure it doesn’t stick.
Add sweet potatoes, black-eyed peas, scotch bonnet chilli, tomato puree and mix to combine. Add the tinned tomatoes and veg stock, peanut butter and season with salt and pepper, stirring to make sure everything is mixed well. Cover with a lid and cook for 25 minutes.
Remove from the heat and stir in spinach to wilt for 5 minutes. Add the lemon juice, coriander, spring onions and chopped chillies, and seasoning if you require it.
Enjoy and just you try to stop yourself from coming back for more!
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