West African Tofu Peanut Stew

Name: West African Tofu Peanut Stew with scallion and bulgur wheat
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet(s) Peanut Butter; 1 pack(s) Coconut Milk; 2 sachet(s) Ras-el-Hanout; 120 grams Bulgur Wheat; 20 grams Peanuts; 1 unit(s) Lime; 1 unit(s) Scallion; 2 sachet(s) Chicken Stock; 1 unit(s) Sweet Potato; 1 pack(s) Lentils; 1 pack(s) Passata; 180 grams Tofu; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with scallion and bulgur wheat

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Often called ground nut stew, peanut stew is a staple in West African cuisine that has many variations. This recipe is a chicken version and is also filled with delicious grains and vibrant veg.

Tags:

Quick

Allergens:

Peanut

•Wheat

•Barley

•Soya

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Peanut Butter

1 pack(s)

Coconut Milk

2 sachet(s)

Ras-el-Hanout

120 grams

Bulgur Wheat

20 grams

Peanuts

1 unit(s)

Lime

1 unit(s)

Scallion

2 sachet(s)

Chicken Stock

1 unit(s)

Sweet Potato

1 pack(s)

Lentils

1 pack(s)

Passata

180 grams

Tofu

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4366 kJ

Energy (kcal)1043 kcal

Fat46 g

of which saturates18.8 g

Carbohydrate115.1 g

of which sugars20.5 g

Dietary Fiber9.9 g

Protein40.4 g

Salt2.8 g

Potassium161.1 mg

Calcium197.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

•Pan with Lid

•Pot with Lid

Cooking Steps

Add 240ml water (per 2P) and half the stock to a large pot for the bulgur.
Chop the sweet potato into 2cm chunks (peeling optional).
Drain and rinse the lentils in a sieve.
Zest and quarter the lime. Trim and thinly slice the scallion.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

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.
Just before serving, stir the lime zest through the bulgur, fluffing it up as you go.

Meanwhile, place a large pan over high heat with a generous drizzle of oil.
When hot, add the chicken and sweet potato and cook until browned on the outside, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to tofu? Chop into 2cm cubes, add to the pan with the sweet potato and cook until browned, 6-8 mins.

Lower the heat of the pan to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
Cook until fragrant, 1 min.
Pour the passata, remaining stock, coconut milk, 125ml water (per 2P) and ½ tsp sugar (per 2P) into the pan.

Stir in the lentils and peanut butter and give everything a good mix.
Bring to the boil, cover and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water if the stew becomes too thick.