Peanut and candy potato stew recipe by Melissa Thompson | Stew


This dish is unashamedly West African, the place peanut stews are widespread. But I’ve included it in my ebook Motherland, as a result of the motion of peanuts all over the world tells of the buying and selling routes that noticed meals, items and folks cross the Atlantic by means of the Columbian Trade and past.

At present, peanuts develop all through Jamaica, particularly in St Elizabeth. So, whereas this isn’t a Jamaican dish, it’s one that pulls on the West African affect that has impressed Jamaican meals.

Serves 4-6
onion 1, chopped
vegetable oil
garlic 2 cloves, crushed
ginger 2½cm piece, finely grated
floor turmeric 2 tsp
floor cumin 1 tbsp
floor coriander 1 tbsp
floor fenugreek seeds 1 tsp
candy potatoes 2, peeled and chopped into 2½cm cubes
vegetable inventory 400ml
purple kidney beans 400g tin, drained
peanut butter 2 tbsp
spinach 2 bunches, washed and roughly chopped, stalks eliminated
sea salt
boiled rice to serve

In a Dutch pot or giant saucepan, fry the onion in a bit of oil. After 8 minutes, add the garlic and ginger, and cook dinner for one more couple of minutes earlier than including the spices, combined with a bit of water to stop them burning. Stir and cook dinner till the spices turn out to be fragrant.

Add the candy potatoes and stir to coat, then pour within the inventory, and add the beans and peanut butter. Put a lid on the pot and cook dinner for 10-Quarter-hour till the candy potatoes are smooth.

Take away the lid, combine within the spinach and go away for five minutes till cooked. Style, then add salt till seasoned as you like.

Serve with boiled rice.

From Motherland by Melissa Thompson (Bloomsbury, £26)

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