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Groundnut Stew.

Cook Time
1 hour
Prep Time
10 minutes
Serves
4
Tags
vegan
Time
1 hour 10 minutes

Ingredients

  • 1 kgSweet Potatoes
  • 1Onion
  • 2.5 cmGinger
  • 2 cloveGarlic
  • 1Scotch Bonnet Chilli
  • 1 tbspOlive Oil
  • 1 tspSea Salt
  • 50 gPeanut Butter
  • Tomatoes
  • 400 mlVegetable Stock
  • Sea Salt
  • Coriander
  • Salted Peanuts
  • White Rice

Cookware

  • Roasting Tin

Method

  1. Preheat the oven to 180°C.

  2. Mix sweet potatoes (1 kg), onion (1), ginger (2.5 cm), garlic (2 clove), and Scotch bonnet chilli (1) with olive oil (1 tbsp) and sea salt (1 tsp) in a roasting tin.

  3. Transfer to the oven and cook for 45 minutes, until the sweet potato is just soft when prodded with a fork.

  4. Mix together peanut butter (50 g), tomatoes, and vegetable stock (400 ml), and pour over the roasted sweet potatoes. Give everything a good stir, then return to the oven for a further 15 minutes.

  5. Fish out the Scotch bonnet, season to taste with sea salt, and scatter over the coriander and salted peanuts. Serve with hot white rice.