Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, two saucepans and a frying pan.
STEP 2
Dice theĀ sweetĀ potatoĀ into 1.5cm pieces. Add to your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15-20 minutes.
STEP 3
Add theĀ basmatiĀ rice, to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Drain theĀ black eye beans, then add them to your other saucepan along with the West African peanut stew. When the sweet potato has around 5 minutes left, place over a medium heat and simmer for 5-6 mins until piping hot. If the sauce is too thick you can add some water to loosen a little, around 50-100ml. Stir the roasted sweet potato through the sauce when ready too. Season to taste with salt and pepper.
STEP 5
Meanwhile, trim any woody ends off of theĀ tenderstem broccoliĀ and crush or roughly chop the peanuts. Place your frying pan over a medium heat and dry fry (without oil) theĀ peanutsĀ until golden and toasted. Set the peanuts aside, wipe the pan clean with some kitchen towel and add a drizzle of olive oil. Add theĀ tenderstem broccoliĀ along with a pinch of salt and pepper. Stir fry for 3-4 mins until softened and starting to char.Ā
STEP 6
To serve, divide theĀ riceĀ into bowls and serve theĀ West African stewĀ on the side. Top with theĀ peanutsĀ andĀ tenderstem broccoli,Ā and tear over theĀ corianderĀ leaves. Enjoy!
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Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli
Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, two saucepans and a frying pan.
STEP 2
Dice theĀ sweetĀ potatoĀ into 1.5cm pieces. Add to your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15-20 minutes.
STEP 3
Add theĀ basmatiĀ rice, to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Drain theĀ black eye beans, then add them to your other saucepan along with the West African peanut stew. When the sweet potato has around 5 minutes left, place over a medium heat and simmer for 5-6 mins until piping hot. If the sauce is too thick you can add some water to loosen a little, around 50-100ml. Stir the roasted sweet potato through the sauce when ready too. Season to taste with salt and pepper.
STEP 5
Meanwhile, trim any woody ends off of theĀ tenderstem broccoliĀ and crush or roughly chop the peanuts. Place your frying pan over a medium heat and dry fry (without oil) theĀ peanutsĀ until golden and toasted. Set the peanuts aside, wipe the pan clean with some kitchen towel and add a drizzle of olive oil. Add theĀ tenderstem broccoliĀ along with a pinch of salt and pepper. Stir fry for 3-4 mins until softened and starting to char.Ā
STEP 6
To serve, divide theĀ riceĀ into bowls and serve theĀ West African stewĀ on the side. Top with theĀ peanutsĀ andĀ tenderstem broccoli,Ā and tear over theĀ corianderĀ leaves. Enjoy!
Product Information
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Shipping & Returns
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Description
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, two saucepans and a frying pan.
STEP 2
Dice theĀ sweetĀ potatoĀ into 1.5cm pieces. Add to your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15-20 minutes.
STEP 3
Add theĀ basmatiĀ rice, to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 4
Drain theĀ black eye beans, then add them to your other saucepan along with the West African peanut stew. When the sweet potato has around 5 minutes left, place over a medium heat and simmer for 5-6 mins until piping hot. If the sauce is too thick you can add some water to loosen a little, around 50-100ml. Stir the roasted sweet potato through the sauce when ready too. Season to taste with salt and pepper.
STEP 5
Meanwhile, trim any woody ends off of theĀ tenderstem broccoliĀ and crush or roughly chop the peanuts. Place your frying pan over a medium heat and dry fry (without oil) theĀ peanutsĀ until golden and toasted. Set the peanuts aside, wipe the pan clean with some kitchen towel and add a drizzle of olive oil. Add theĀ tenderstem broccoliĀ along with a pinch of salt and pepper. Stir fry for 3-4 mins until softened and starting to char.Ā
STEP 6
To serve, divide theĀ riceĀ into bowls and serve theĀ West African stewĀ on the side. Top with theĀ peanutsĀ andĀ tenderstem broccoli,Ā and tear over theĀ corianderĀ leaves. Enjoy!
