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Quick Pork and Peanut West African Style Stew

Quick Pork and Peanut West African Style Stew

with Bell Pepper, Spinach and Peanuts
4.0(92)
Emma Blanchet
Emma BlanchetUpdated on April 01, 2026
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Calories
: 
820 kcal
Protein
: 
35.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
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.
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

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)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Large Frying Pan
•Rolling Pin

Cooking Instructions and Tips

PDF
Get Started
1
  • Boil a half-full kettle.
  • Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
  • Add the rice. 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.
Fry Time
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 up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Finishing Touches
3
  • Once browned, drain and discard any excess fat. Season with salt and pepper.
  • Add the West African style paste, passata, chicken stock paste, sugar and water (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.
Dinner's Ready!
4
  • Share the rice and pork between bowls. 
  • Sprinkle over the peanuts to finish.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The West African-style paste adds a smoky, flavourful touch that most enjoy, though some find it too spicy or bland.
  • Ease of prep: Reviewers praised the dish as super-quick and easy to prepare, making it a convenient dinner option.
  • Suggestions: Consider adding extra vegetables like peppers or mushrooms to boost flavour and bulk up the meal.
  • Portions: Some found the meal quite small; consider increasing the amount of mince for a more satisfying serving.
AI-generated from customer reviews
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