West African Peanut Stew
Dinner · Senegalese · Ready in 45 min · Serves 4
A rich, comforting stew built on a peanut butter and tomato base with sweet potatoes and warming spices. Deeply satisfying and nutrient-dense.
Per serving
- Calories
- 460
- Protein
- 22 g
- Carbs
- 44 g
- Fat
- 24 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D0%
- B120%
- Zinc12%
- Magnesium19%
- Omega-32%
- Vitamin C37%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Smooth peanut butter
- 2 medium Sweet potatoes
- 1 large Onion
- 3 Garlic cloves
- 2 cm piece Fresh ginger
- 400 g Tinned tomatoes
- 400 ml Vegetable stock
- 1 tsp Ground cumin
- 15 g Fresh coriander
Method
- 1
Dice onion. Mince garlic and grate ginger. Peel and cube sweet potatoes into 2cm pieces.
- 2
Heat oil in a large pot over medium heat. Cook onion for 5 minutes until softened. Add garlic, ginger, and cumin. Stir for 1 minute until fragrant.
- 3
Add tinned tomatoes, peanut butter, and vegetable stock. Stir vigorously until the peanut butter is fully dissolved and the sauce is smooth.
- 4
Add cubed sweet potatoes to the pot. Stir to coat, then bring to a gentle simmer.
- 5
Cover and cook on low heat for 25 minutes, stirring occasionally, until the sweet potatoes are completely tender and the stew has thickened.
- 6
Season with salt and pepper. Ladle over steamed rice and garnish with fresh coriander. A squeeze of lime is a great addition.
