Date posted: 11/10/2021

Nestle vegan African stew with fillet pieces and rice

A delicious African inspired stew recipe full of texture and flavour for a comforting and filling feed. With a rich peanut and tomato sauce, this vegan African peanut stew goes perfectly with a fragrant ginger rice with a touch of chilli. Try this tasty vegan recipe for yourself to awaken your taste buds.

  • Serves 10
  • Timing: 1 hr
Votes: 1 Average: 5


For the paste
Onions, peeled and roughly chopped 1.25kg
Fresh ginger, peeled and roughly chopped 75g
Garlic, roughly chopped 30g
Everyday Favourites ground coriander 5tsp
Everyday Favourites ground cumin 5tsp
Everyday Favourites ground turmeric 2½ tsp
Everyday Favourites paprika 2½ tsp
Ground fenugreek 2½ tsp
Fresh red Scotch bonnet chilli (to taste), deseeded and roughly chopped 1
For the stew
Everyday Favourites vegetable oil 30g
Garden Gourmet vegan fillet pieces 900g
Black-eyed peas tins, drained and rinsed 2 x 400g
Fresh red Scotch bonnet chillies, deseeded and kept whole (optional)
Everyday Favourites tomato paste 110g
Everyday Favourites chopped tomato tins 2 x 400g
Reduced salt vegetable stock 1L
Peanut butter 200g
Sweet potatoes, peeled and diced 500g
Spinach, chopped 500g
Fresh lemon juice 25g
Fresh coriander, roughly chopped 60g
Spring onions, finely chopped 5
Fresh red chilli, deseeded and finely sliced


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  1. Place all the paste ingredients in a food processor and blitz into a coarse paste.
  2. Heat the vegetable oil in a large, heavy based saucepan. Add the paste and Garden Gourmet vegan fillet pieces and sauté over a medium-low heat for 10 minutes, stirring occasionally making sure the paste doesn’t burn.
  3. Then add the black-eyed peas, Scotch bonnet chilli and tomato purée and mix. Pour in the tomatoes, vegetable stock and the peanut butter and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. After 20 minutes add the sweet potatoes and lid and continue cooking for a further 15 minutes. Add some water to let the consistency down if needed.
  4. Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies.
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