African sweet potato and kale stew
accompanied by basmati rice and peanuts
Peanut stew is a popular dish in many West African countries. There are many variations, with 'maafe' being one of the most popular ones. This recipe is super healthy and full of calories at the same time!
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, peanut, soya, sesame
Utensils:
Ingredients
Onion
Garlic
Ginger
Ground cumin
Dried chilli
Sweet potato
Tahini
Vegetable broth
Kale
Peeled peanuts
Basmati rice
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3565
852
26
4
141
28
19
22
0
330
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Cut the onion, mince the garlic and grate the ginger. Cut the chilli in fine pieces. Peel the sweet potatoes and cut them into small cubes of approx. 1cm. Wash and chop the kale. Dissolve the broth in 1 litre of boiling water.
2.
Heat 2 tablespoons of olive oil in a large skillet and sauté the onion for 2-3 minutes over medium heat until it softens. Add the garlic, cumin and ginger and continue cooking for 30 seconds until fragrant. Add the chilli - if you want a mild spice use less than half a chilli. Cook for another 30 seconds while stirring frequently. Add the sweet potatoes and tahini to the skillet and cover everything with the broth. Bring it to a boil and lower the heat. Let it simmer for 15 minutes while covered until the sweet potatoes are nice and tender. Add the kale and let it simmer for another 5 minutes until it's soft.
3.
Place the rice and 200ml of water in a medium-size pot and bring it to a boil. Reduce the heat to a minimum and cover the pot. Let it cook for 12 minutes. Turn off the heat and let it rest for 2 minutes before serving.
4.