I have probably already told you a millions of times, how much I love anything with peanuts in it. So no wonder I always end up making recipes with peanut butter, or peanut sauce. Like this delicious and nutritious African peanut stew.
This recipe came to life using the left overs from my sweet potato dahl dish. I always use my leftovers, and I always try to make them slightly different by adding some different ingredients, and sometimes it just works magic, and it deserves a place on its own. This is exactly what happened with this peanut stew, which definitely deserves a separate mentioning.
So there we go, we have all the goodness from the sweet potato, and the lentils. But this time topped up with all the goodness from peanuts.
How to serve this peanut stew?
You can of course decide to not stir in the rice at the last moment, but to keep the rice separate as the accompaniment. But I preferred to serve the stew together with the rice mixed in on a chapati.
If you haven't tried making your own chapati's yet, check out my 'love for bread' page. There you will find a very easy, quick and delicious chapati recipe.
Drink pairing...
This dish is sweet, creamy (because of the peanut) and very lightly spiced. So I would try to pair it with an aromatic white.
Think of an Alsatian pinot gris (not the dry Italian pinot gris), or a gewurztraminer. But what might work very nicely as well is an off-dry vouvrey, either still or sparkling.
If you really want to take your pairing a step further, why not try an oloroso sherry. 😉
I hope you will enjoy this peanut stew as much as I do. Please add @haricoco1 to your instagram post. Or comment down below...
African peanut stew
Ingredients
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 85g ( ⅜ cup) spinach leaves
- 200g lentils ( 1 cup), can or pre-boiled dried
- 250ml ( 1 cup) vegetable stock
- 100g ( ½ cup) rice
- 2 tbsp peanut butter
- 2 tbsp olive oil, or other vegetable oil
- 1 tsp fresh turmeric, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli paste
- handful of chives, chopped
- salt
- pepper
Instructions
- Heat the olive oil in a pan, and saute the onion with a pinch of salt for 3 - 4 minutes
- Add the ginger, garlic and turmeric, and stir for another 2 minutes.
- Stir in the spices (cumin, coriander and chilli paste).
- After 1 minute add the sweet potato and stir well, so the sweet potato is well covered with all the spices.
- Add the vegetable stock, bring to the boil, and let it simmer (covered) for approx. 20 minutes until the sweet potato is cooked.
- Meanwhile boil the rice according package and keep aside.
- Add the lentils and the 2 tbsp of peanut butter to the sweet potato stew, stir and simmer for another 5 minutes.
- Stir in the spinach leaves.
- And season to taste with salt, pepper.
- At the end stir in the pre boiled rice
- and top with some chopped chives
Notes
I like this stew just served on a chapati, or have it with some rustic bread.
Nutrition Facts
African peanut stew
Serves: 2
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 912.34 kcal | |
| % Daily Value* | ||
| Total Fat 24.12 g | 37.1% | |
| Saturated Fat 3.95 g | 19.8% | |
| Trans Fat 0.01 g | ||
| Cholesterol | 0 | |
| Sodium 1282.85 mg | 53.5% | |
| Total Carbohydrate 143.75 g | 47.9% | |
| Dietary Fiber 18.72 g | 74.9% | |
| Sugars 12.42 g | ||
| Protein 35.95 g | ||
| Vitamin A 126.82 % | Vitamin C 32.87 % | |
| Calcium 18.81 % | Iron 62.23 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Haricoco
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