it sure ain’t pretty…

African Peanut Stew

…but who cares when it tastes so damn good!  While I will never be a vegetarian, I know that eating too much meat is not good for the old body particularly as I continue the battle with candida.  So I’m always on the hunt for new recipes that will invigorate the taste buds.  This recipe certainly does that – and it’s the perfect comfort food as we head into long winter evenings.



African Peanut Stew (or in my case, African Almond Stew)

Serves 4 (or 2 with leftovers the next day, which I think is when this type of dish is at its best)

2 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1-2 fresh red chillis, finely chopped or 1 tsp chilli flakes (depending on how hot you like it really dictates how much you put in!)
1 tsp ground coriander
1 tsp ground cumin
1 can chopped tomatoes
½ cup peanut OR almond OR sunflower butter (I used a mix of almond and sunflower butter – only because I need to use up the sunflower butter, as I don’t really like it on its own…fortunately it was perfect in this dish!)
2 cups vegetable stock (from a cube is perfectly fine)
1 large sweet potato, peeled and chopped into largish chunks (preferably a kumara or sweet potato from South America, as they are not sickly sweet like the North American bright orange ones)
1 can black beans OR chickpeas
Bunch of spinach or swiss chard, washed and chopped
Salt & pepper
Fresh chopped coriander
Plain yoghurt

  1. Heat the olive oil on medium heat and add onion, cooking gently for 10-15 mins until soft.
  2. Add garlic, ginger, chilli and sauté for 3 mins.
  3. Add coriander and cumin and sauté for 1 min, stirring constantly to stop mixture from sticking to pan.
  4. Add tomatoes and the nut butter, stirring until a smooth mixture.
  5. Add the stock and the sweet potato.  Cover and simmer for approx 15 minutes, until the sweet potatoes are soft but not falling apart.
  6. Add can of beans and greens, cook until the beans are warmed through and the greens have cooked (approx 4 minutes, depending on size of stalks that you have incorporated).
  7. Season to taste.   Finish with chopped coriander and serve with a huge dollop of yoghurt on top of basmati or brown rice.

About tfyvie

A foodie kiwi living in London - on the constant search for the next best restaurant, recipe, food trend
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One Response to it sure ain’t pretty…

  1. Dot says:

    Sounds yummy will just have to wait till next winter maybe to try it

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