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.
The quantities provided above are averages only.
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 pack(s)
Coconut Milk
2 sachet(s)
Ras-el-Hanout
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
1 unit(s)
Scallion
2 sachet(s)
Chicken Stock
(Contains: Wheat, Barley)
1 unit(s)
Sweet Potato
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 pack(s)
Passata
180 grams
Tofu
(Contains: Soya)
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: If you’re in a hurry you can boil the water in your kettle.
NOTE: Swapping to tofu? Chop into 2cm cubes, add to the pan with the sweet potato and cook until browned, 6-8 mins.
TIP: Add a splash of water if the stew becomes too thick.