Quick Pork and Peanut West African Style Stew
with Bell Pepper, Spinach and Peanuts0.0(0)
Calories
:
820 kcalProtein
:
35.9g proteinTotal
:
15 minutesDifficulty
:
Easy Allergens:
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
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 using pork.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
240 grams
British Pork Mince
50 grams
West African Style Paste
(Contains: Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Energy (kJ)3433 kJ
Energy (kcal)820 kcal
Fat40.6 g
of which saturates11.5 g
Carbohydrate78.6 g
of which sugars14.2 g
Dietary Fibre6.8 g
Protein35.9 g
Salt2.9 g
Trans Fat0.1 g
Potassium231.7 mg
Calcium7.8 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Kettle
•Lid
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
- Add the rice and cook for 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
2
- Meanwhile, slice the bell pepper into thin strips.
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince and sliced pepper, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Once browned, drain and discard any excess fat. Season with salt and pepper.
- Add the West African style paste, passata, chicken stock paste, water and sugar (see pantry for both). Bring to the boil. Simmer, 3-4 mins.
- Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
- Share the rice and pork between bowls.
- Sprinkle over the peanuts to finish.
Enjoy!
