West African Sweet Potato & Peanut Stew |
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West African sweet potato & peanut stew
| 1 | tablespoon | vegetable oil | ||
| 1 | large | onion, finely diced | ||
| 1 | inch | ginger, finely diced / grated | ||
| 5 | cloves | garlic, finely diced | ||
| 1 | large | sweet potato, cut into small even cubes | ||
| ½ | cup | French lentils, rinsed | ||
| 1 | tablespoon | cumin seeds | ||
| 2 | teaspoons | ground coriander | ||
| ½ | teaspoon | chili flakes | ||
| 2 | tomatoes, chopped | |||
| 2.5 | cup | vegetable stock | ||
| ½ | lime, juiced | |||
| ½ | cup | peanut butter | ||
| 2 | chards, shredded | |||
salt | ||||
black pepper, ground |
In a pan over medium heat, warm vegetable oil until shimmering. Add onion to cook until soft and translucent (~10 mins).
Add to cook garlic and ginger for 3 mins. Add cumin powder, ground coriander, and chili flakes and stir for 2 mins.
Stir in and cook sweet potato and green lentils for 2 mins.
Add tomatoes and vegetable stock and bring to a boil. Then, reduce heat to simmer for 15 mins.
Combine the rest of the ingredients in and let it simmer until vegetables are soft (~10 mins).
fonio
| ¼ | cup | fonio | ||
| ½ | cup | water | ||
| ¼ | cup | cilantro, finely chopped |
In a pot, bring water and fonio to a boil. Then, turn the heat off and let it sit covered for 5 mins.
Fluff with a fork. Mix in cilantro.
Divide the West African sweet potato & peanut stew into two bowls. Add fonio and garnish with more cilantro.