Ivory Coast Inspired Peanut and Sweet Potato Stew
with Spinach and Ciabatta
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.
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.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
1 unit(s)
Lime
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
West African Style Paste
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
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 potato 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.
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.
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, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then lower to a simmer.
Add the chickpeas to the stew and simmer until thickened slightly, 5-7 mins.
A few mins before you're ready to serve, toast your ciabatta until golden.
Once your sweet potato has finished roasting, stir it 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 and pepper if needed. Add a splash of water if your sauce is looking a little thick.
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!
