West African stew and peanut butter cups: Shivi Ramoutar’s finances peanut butter recipes | West African food and drinks


Peanut butter is a pantry stalwart (nicely, it’s in my home) that works superbly in each savouries and desserts, including a richness and refined sweetness in a single easy step. I at all times go for the crunchy stuff, however easy works, too; each are interchangeable in at the moment’s recipes. This West African-inspired stew and peanut butter cups make peanut butter the well-deserved star of the present, and could be batched up and frozen in parts for future meals – the stew, particularly, will profit from being frozen, as a result of the flavours turn out to be extra “lived in” and daring the second time spherical.

West African-inspired peanut stew

Earthy and candy, this may be made to your tastes and desires, utilizing up vegetable or protein odds and ends to keep away from waste (suppose leftover Sunday roast). You might additionally add extra inventory and omit the rice for a extra soup-based meal.

Prep 15 min
Cook dinner 40 min
Serves 4

2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 pepper (pink, orange or yellow), stalk, pith and seeds eliminated, flesh roughly chopped
3 garlic cloves, peeled and crushed
½ thumb-sized piece recent ginger, peeled and grated
1 tbsp floor coriander
½ tbsp floor cumin
60g peanut butter
500ml vegetable inventory

2 medium candy potatoes, peeled and chopped into bite-sized chunks
1 x 400g tin chickpeas, drained
1 small handful spinach leaves
Boiled rice, to serve

Put the oil in a big saucepan over a medium warmth, then add the onion and pepper, and saute, stirring repeatedly, for about 5 minutes, till softened.

Add the garlic, ginger and spices, and stir till the aromas hit you. Stir within the peanut butter and inventory, then add the candy potatoes and chickpeas, cowl and prepare dinner for about 25 minutes, till the candy potato is cooked by.

Add the spinach in direction of the tip of the cooking time, so it simply wilts down. Season and serve with rice.

Frozen peanut butter cups

Shivi Ramoutar’s frozen peanut butter cups.
Shivi Ramoutar’s frozen peanut butter cups.

This tackle peanut butter cups is a bit more subtle and fewer sickly than shop-bought variations, and it’s an effective way to get youngsters concerned in cooking.

Prep 5 min
Cook dinner 15 min
Freeze 2 hr+
Makes 12

30g butter, plus slightly additional for greasing
150g darkish chocolate
50g peanut butter
6 digestive biscuits, blitzed or bashed to advantageous crumbs (put them in a meals bag or tea towel)
A pinch of salt

Grease a 12-hole cupcake tray (or use a 24-hole mini cupcake tray). Soften the chocolate briefly bursts on excessive in a microwave, stirring usually. (You can too soften it in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t contact the water.) Depart to chill slightly.

In a bowl, combine the butter, peanut butter and biscuit crumbs with a pinch of salt. Divide between the cupcake holes, pushing the combination proper down into them with the again of a spoon, and making every as stage as attainable.

Rigorously spoon over the melted darkish chocolate, then pop the tray into the freezer for 2 to a few hours, till frozen strong. Come out the cups from the moulds and luxuriate in, or retailer in a resealable bag within the freezer.

  • Cook dinner Intelligent: One Chop, No Waste, All Style, by Shivi Ramoutar, is revealed by HarperCollins at £20. To order a replica for £17.60, go to guardianbookshop.com

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