Sunday Magazine – August 25, 2019

S MAGAZINE ★ 25 AUGUST 2019 45

FOOD

Reader of fer

African peanut stew

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African peanut stew

For the paste:

2 onions, roughly chopped

5 garlic cloves, roughly chopped

Thumb-sized piece of fresh root ginger,

peeled and roughly chopped

1 tsp paprika

2 tsps ground coriander

1 tsp ground turmeric

2 tsps ground cumin

1 tsp ground fenugreek

½-1 fresh red Scotch bonnet chilli, deseeded

and roughly chopped (to taste)

Pinch of salt

For the stew:

1-2 tbsps peanut oil

500g (17½oz) sweet potatoes, peeled and diced

1 x 400g (14oz) tin of black-eyed peas, drained

and rinsed

½ fresh red Scotch bonnet

1 chilli, deseeded and kept whole (optional)

3 tbsps tomato purée

1 x 400g (14oz) tin of chopped tomatoes

500ml (17½fl oz) vegetable stock

125g (4½oz) natural smooth peanut butter

Salt and black pepper

200g (7oz) spinach, chopped

1 tbsp fresh lemon juice

Handful of fresh coriander, roughly chopped

2 spring onions, finely chopped

1 fresh red chilli, deseeded and finely sliced

● Place all the paste ingredients in a food

processor and blitz to a coarse paste.

● Heat 1 tablespoon of oil in a large, heavy-

based saucepan or shallow frying pan. Add the

paste and sauté over a medium-low heat for 10

minutes, stirring occasionally. Add a little more

oil if the paste starts to stick to the pan.

● Add the sweet potatoes, black-eyed peas,

Scotch bonnet, chilli (if using) and tomato

purée and mix to combine. Pour in the tinned

tomatoes and vegetable stock, add the peanut

butter, season with salt and pepper and stir in

well. Cover the pan with a lid, bring to the boil,

then reduce the heat and simmer for 25

minutes, stirring occasionally.

● Remove from the heat and stir in the

spinach, leaving it to wilt for 5 minutes.

● To finish, add the lemon juice, coriander,

spring onions and sliced chilli. Check

the seasoning. Add more salt and pepper

if needed.