Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 8 min
- Cook 30 ml neutral oil, 200 g onion, chopped, 20 g ginger, grated, 15 g garlic, chopped, 40 g tomato paste in its oil 8 minutes.
Stew · About 30 min
- Whisk peanut butter into stock from 600 g sweet potato, cubed, 400 g chopped tomatoes, 1200 ml vegetable stock, 160 g smooth peanut butter, ¾ tsp salt; add with remaining stew ingredients. Simmer 25–30 minutes until sweet potato is tender.
Check: Look for this result: sweet potato is tender.
Finish · About 3 min
- Fold in 250 g spinach, 30 ml lime juice; cook 3 minutes until spinach wilts.
Check: Look for this result: spinach wilts.
Tips
- Whisk peanut butter with stock before adding it to the pot.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use pumpkin instead of sweet potato.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Groundnut Stew one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Groundnut Stew?
Whisk peanut butter with stock before adding it to the pot.
What can I substitute in Groundnut Stew?
Use pumpkin instead of sweet potato.
Can I prepare Groundnut Stew ahead?
Prepare the measured ingredients for Groundnut Stew one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
