West African Stew - Bar & Kitchen
West African Stew

West African Stew

Food Main Courses Dairy-free Vegan Vegetarian

This spicy, flavourful stew will warm the coldest of days.

10 Servings
Ingredients
• 30ml vegetable oil
• 200g red onions, diced
• 80g Major Pan-Asian Keralan Base Paste
• 500g sweet potato, peeled and diced
• 400g can black-eyed peas, drained
• 6g red chilli, thinly sliced plus 10g to garnish
• 45g tomato purée
• 10g Major Vegetable Stock Powder, mixed with 500ml water
• 400g can chopped tomatoes
• 125g soy butter
• 200g baby spinach
• 1 lemon, juice only
• 10g coriander, finely chopped
• 60g spring onions, finely sliced
Method
  1. Heat 1 tbsp oil in a large, heavy-based saucepan.
  2. Add the onions and cook for 10 mins, then add the Major Pan-Asian Keralan Base Paste and sauté over a medium-low heat for 10 mins, stirring occasionally and adding a little more oil if the paste starts to stick.
  3. Add the sweet potatoes, black-eyed peas, chilli and tomato purée and mix to combine. Pour in the Major Vegetable Stock Powder mix and chopped tomatoes.
  4. Add the soy butter, season with salt and pepper and stir in well.
  5. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 mins, stirring occasionally.
  6. Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 mins. To finish, add the lemon juice, coriander, spring onions and chilli. Serve with rice or potatoes.