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Ivory Coast Inspired Peanut and Sweet Potato Stew
Ivory Coast Inspired Peanut and Sweet Potato Stew

Ivory Coast Inspired Peanut and Sweet Potato Stew

with Spinach and Ciabatta

Recipe Development Team
Recipe Development TeamPublished on March 25, 2025

A staple food in West Africa, maafe, also known as peanut or groudnut stew, is a warming bowl of flavour with base of vegetables, almost always including sweet potato. Though chicken is often added, we're focusing on the veg for a vegetarian version.

Tags:
Veggie
Allergens:
Peanut
Wheat
Barley
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove**

1 carton(s)

Chickpeas

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

1 unit(s)

Lime

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

50 grams

West African Style Paste

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3795 kJ
Energy (kcal)907 kcal
Fat43 g
of which saturates17.6 g
Carbohydrate100.5 g
of which sugars25.1 g
Dietary Fibre19.4 g
Protein26.9 g
Salt4 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Rolling Pin
Sieve
Garlic Press
Large Saucepan

Cooking Instructions and Tips

Roast your Sweet Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Finish the Prep
2

In the meantime, peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve.

Crush the peanuts in the unopened sachet using a rolling pin.

Cut the lime into wedges. Halve the ciabatta.

Start your Stew
3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and West African style paste and fry until fragrant, 1 min.

Add the peanut butter and stir-fry for 30 secs more.

Next, stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. 

Simmer Time
4

Add the chickpeas to the stew and simmer until thickened slightly, 5-7 mins.

A few mins before you're ready to serve, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Finishing Touches
5

Once your sweet potatoes have finished roasting, stir them through the stew.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Squeeze in half the lime juice.

Taste and season with salt, pepper and more lime juice needed. Add a splash of water if your sauce is looking a little thick. 

Serve Up
6

Share your peanut stew between your bowls. 

Top with the crushed peanuts.

Serve with your ciabatta alongside and with any remaining lime wedges for squeezing over.

Enjoy! 

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