West African Peanut Stew with Irish Beef
with sweet potato and bulgur wheat
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 pack(s)
Coconut Milk
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley)
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Lime
200 grams
Diced Sweet Potato
250 grams
Irish Beef Strips
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Boil 300ml water (per 2P) in a large pot along with the stock.
- Roughly chop the parsley (stalks and all).
- Drain and rinse the lentils in a sieve.
- Zest and quarter the lime.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
- Place a separate large pot over high heat with a generous drizzle of oil.
- When hot, fry the beef until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside. Remove once cooked.
- Add the sweet potato and cook until slightly softened, stirring occasionally, 6-8 mins.
- Lower the heat to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook until fragrant, stirring continuously, 1 min.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Pop the chopped tomatoes, coconut milk, 75ml water (per 2P) and ½ tsp sugar (per 2P) into the pot with the sweet potato.
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, cover and simmer until the sweet potato is tender, 10-12 mins.
TIP: Add a splash of water if the stew becomes too thick.
- When everything is almost ready, fluff up the bulgur with a fork.
- Stir through the lime zest and half the parsley.
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of the spiced peanut stew. Arrange the beef strips on top.
- Garnish with peanuts, lime wedges and remaining parsley.
