Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
West African Peanut Stew
A deliciously hearty meal perfect for colder evenings, known as Tigadegena in West African countries. It combines peanut butter with butternut squash and a bunch of flavourful spices.
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Boil half a liter of water in a kettle.
2
Step 2
Peel the butternut squash and cut into bite-sized cubes.
3
Step 3
Peel the onions and cut into large dice.
4
Step 4
Wash the red pepper and cut into large dice.
5
Step 5
Peel the garlic and finely chop.
6
Step 6
Combine all spices into a small bowl to have ready to add to the stew later.
7
Step 7
Wash the rice and cook in a pot with the preboiled water for about 19 minutes or according to package instructions. Drain and keep aside.
8
Step 8
Heat some oil in a large pan and once hot, add the onion. Fry for about 4 minutes.
9
Step 9
Add the butternut squash and pepper to the onion and fry for another minute.
10
Step 10
Add the garlic and spices to the pan, mix well and stir through.
11
Step 11
Add the whole tin of chopped tomatoes (including liquid) and 300 ml water to the pan. Stir and bring to the boil.
12
Step 12
Turn down the heat and let the stew simmer for about 20 minutes.
13
Step 13
Check that the butternut squash is cooked, then stir the peanut butter into the stew.
14
Step 14
Wash the spinach and add into the stew. Mix slowly to let the spinach shrink.
15
Step 15
Serve the stew with the rice.
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