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Dish photo for Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli
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Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli

Total time32 min
Active time13 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Dice and roast sweet potato18m
  3. 3Simmer stew and add sweet potato6m
  4. 4Plate and garnish the stew3m
32m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
32 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepDice and roast sweet potato

Cooking • 18 min • Start 5m

Cooking

Cook the basmati rice

Cooking • 10 min • Start 5m • 14m slack

Cooking

⚡Critical stepSimmer stew and add sweet potato

Cooking • 6 min • Start 23m

Cooking

Toast peanuts and stir-fry broccoli

Cooking • 8 min • Start 5m • 16m slack

Cooking

⚡Critical stepPlate and garnish the stew

Finishing • 3 min • Start 29m

Finishing

Nutrition Information

Calories780 kcal
Protein34.4g
Fat18.8g
Carbs129.6g
Fibre23.6g
Salt3.4g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Pre-heat your oven to 220°C / 200°C fan and take out a large roasting tray, two saucepans and a frying pan.

    Equipment: oven, roasting tray, saucepan, frying pan
    Temperature: 220°C

  2. Dice and roast sweet potato

    18 min

    Dice the sweet potato into 1.5cm pieces. Add to your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15-20 minutes.

    Equipment: knife, chopping board, roasting tray, oven

  3. Cook the basmati rice

    10 min

    Add the basmati rice , to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

    Equipment: saucepan, lid

  4. Simmer stew and add sweet potato

    6 min

    Drain the black eye beans , then add them to your other saucepan along with the West African peanut stew. When the sweet potato has around 5 minutes left, place over a medium heat and simmer for 5-6 mins until piping hot. If the sauce is too thick you can add some water to loosen a little, around 50-100ml. Stir the roasted sweet potato through the sauce when ready too. Season to taste with salt and pepper.

    Equipment: saucepan, colander

  5. Toast peanuts and stir-fry broccoli

    8 min

    Meanwhile, trim any woody ends off of the tenderstem broccol i and crush or roughly chop the peanuts. Place your frying pan over a medium heat and dry fry (without oil) the peanuts until golden and toasted. Set the peanuts aside, wipe the pan clean with some kitchen towel and add a drizzle of olive oil. Add the tenderstem broccoli along with a pinch of salt and pepper. Stir fry for 3-4 mins until softened and starting to char.

    Equipment: knife, chopping board, frying pan, kitchen towel

  6. Plate and garnish the stew

    3 min

    To serve, divide the rice into bowls and serve the West African stew on the side. Top with the peanuts and tenderstem broccoli, and tear over the coriander leaves. Enjoy!

    Equipment: bowls