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!


  • 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

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