West African Peanut Stew


Ingredients (serves 4)

  • 2 onions, 1 roughly chopped and 1 diced

  • 5cm piece of ginger, roughly chopped

  • 3 cloves garlic

  • 1 chilli

  • 4 tbsp tomato purée

  • 150g crunchy peanut butter (100% peanuts)

  • Olive oil

  • 2 tsp coriander seeds, toasted and crushed

  • 2 tsp ground cumin

  • 1 tsp freshly ground black pepper

  • 100g coconut cream

  • 750ml vegetable stock

  • 600g squash, cut into 3cm chunks

  • 250g kale, green beans or other green veg

  • coriander & lime wedges to serve

  • 4 baking potatoes, baked!

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 large casserole dish over a medium heat and add 2 tbsp of olive oil. As you add more ingredients, the dish is going to start being too small! Start with a large dish

  • Step 3:Fry the diced onion with a pinch of salt for 5 minutes until softened. Then add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.

  • Step 4: Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.

  • Step 5: Stir the squash chunks into the sauce, cover and cook for 15 minutes.

  • Step 6: Add the kale and/or other greens, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.

Plate up with the baked potato, scatter with coriander to serve, with lime wedges for squeezing


76 views0 comments

Recent Posts

See All
Green Farm, Duck Lane
Shadoxhurst, Kent TN26 1LT
​+44 (0)1233 808707
  • Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle

Copyright Green Farm Kent, all rights reserved.

GSG-finalist-2020-Wild-Life-transparent.
GSG-finalist-2020-Comfort-Zone-transpare