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

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Meanwhile, trim any woody ends off of the tenderstem broccoli 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. 

STEP 6

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!