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West African Maafe Inspired Peanut Stew
West African Maafe Inspired Peanut Stew

West African Maafe Inspired Peanut Stew

with Baby Spinach, Coconut Milk and Rice

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
New
Climate Conscious
Allergens:
Peanut
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.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

25 grams

Salted Peanuts

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

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

10 grams

Vegetable Stock Paste

100 grams

Baby Spinach

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3592 kJ
Energy (kcal)859 kcal
Fat38.8 g
of which saturates17.1 g
Carbohydrate110.8 g
of which sugars23.9 g
Dietary Fibre10.4 g
Protein20.9 g
Salt2.5 g
Trans Fat0.1 g
Potassium432.5 mg
Calcium65.7 mg
Iron1.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Sieve
Medium Saucepan
Lid
Rolling Pin
Large Saucepan

Instructions

Get Started
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Chop the sweet potato into 2cm chunks (no need to peel).

c) Put the sweet potato chunks 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. 

d) When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.

Boil the Rice
2

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) 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.

Get Frying
3

a) While the rice boils, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the pepper chunks and fry until charred, 5-6 mins. Continue to stir while it cooks.

d) While the pepper fries, crush the peanuts in the unopened sachet using a rolling pin.

Build the Flavour
4

a) Reduce the pepper pan heat to medium, then stir in the West African style paste. Fry until fragrant, 1 min.

b) Stir in the peanut butter, coconut milk, veg stock paste and water for the sauce (see pantry for amount).

c) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Final Touches
5

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the red pepper chilli jelly and roasted sweet potato. 

c) Season with salt and pepper. Add a splash of water if you feel it needs it.

Serve
6

a) Share the rice between your serving bowls.

b) Spoon over the sweet potato and peanut stew.

c) Finish by sprinkling over the crushed peanuts.

Enjoy!

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