West African Tofu Peanut Stew
with scallion and bulgur wheat
Often called ground nut stew, peanut stew is a staple in West African cuisine that has many variations. This recipe is a chicken version and is also filled with delicious grains and vibrant veg.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peanut Butter
(Contains Peanut)
1 pack(s)
Coconut Milk
2 sachet(s)
Ras-el-Hanout
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
1 unit(s)
Scallion
2 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Sweet Potato
1 pack(s)
Lentils
1 pack(s)
Passata
180 grams
Tofu
(Contains Soya)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Add 240ml water (per 2P) and half the stock to a large pot for the bulgur.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Drain and rinse the lentils in a sieve.
- Zest and quarter the lime. Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
- Just before serving, stir the lime zest through the bulgur, fluffing it up as you go.
- Meanwhile, place a large pan over high heat with a generous drizzle of oil.
- When hot, add the chicken and sweet potato and cook until browned on the outside, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Swapping to tofu? Chop into 2cm cubes, add to the pan with the sweet potato and cook until browned, 6-8 mins.
- Lower the heat of the pan to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
- Cook until fragrant, 1 min.
- Pour the passata, remaining stock, coconut milk, 125ml water (per 2P) and ½ tsp sugar (per 2P) into the pan.
- Stir in the lentils and peanut butter and give everything a good mix.
- Bring to the boil, cover and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Add a splash of water if the stew becomes too thick.
- Spoon the fluffy bulgur into bowls.
- Top with generous helpings of chicken, lentil and sweet potato stew.
- Garnish with, scallion, peanuts and lime wedges.
