Peanut and sweet potato stew

Method

1. Peel the sweet potatoes and cut them into 2 cm cubes. Chop the onion finely and peel and grate the ginger.
2. Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the ginger and chilli flakes for 1 minute.
3. Add the sweet potatoes, chopped tomatoes, peanut butter and 400 ml of water and stir until the peanut butter melts in. Simmer for 25 minutes, stirring now and then, until a knife slides easily through the sweet potatoes.
4. While that simmers, rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
5. Strip the kale from its stalks and shred the leaves. Stir them into the stew and cook for 5 minutes until tender, then season with salt.
6. Fluff the rice with a fork and serve the stew over it.

Tip If the peanut butter is stiff, stir it into a ladle of the hot liquid first, then tip it back into the pot.

Photo made with AI.

From Nosha · nosha.app