West African Peanut Stew With Sweet Potato

Ingredients

• 2 onions 1 roughly chopped and 1 diced; 
• 5cm piece of root ginger roughly chopped;
• 3 cloves of garlic;
• 1 scotch bonnet chilli; 
• 4 tbsp tomato puree;
• 150g crunchy peanut butter;
• sunflower oil;
• 2 tsp coriander seeds toasted and crushed; 
• 2 tsp ground cumin;
•  1 tsp ground black pepper;
• 100g coconut cream;
• 750ml vegetable stock; 
• 600g sweet potatoes cut into 3 cm chunks;
• 200g okra or green beans;  50g kale roughly chopped;
• coriander, lime wedges, brown rice and black eyed beans {or a mix of both] to serve.

Method

1. Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
2. Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.
3. Fry the diced onion with a pinch of salt for 5 minutes until softened.
4. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
5. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
6. Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes. 
7. Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.
8. Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.