West African Venison Peanut Stew
West African Venison Peanut Stew
Equipment
- Large saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 500 g venison loin cut into 5cm pieces
- 2 clove garlic finely sliced
- 2 tbsp tomato paste
- 4 large fresh tomatoes roughly chopped
- 80 g peanut butter
- 500 g sweet potato peeled and chopped in small cubes
- 500 ml vegetable stock
- 400 g spinach
- 1 scotch bonnet chilli whole
- salt to taste
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil. When the oil is hot stir in the onions and cook for 5 minutes.
- Season the venison loin with salt then add the meat to the saucepan, sear on all sides, approximately 4 minutes.
- Next stir in the garlic and tomato paste, cook for 2 minutes. Then add the chopped tomatoes and cook down for 5 minutes.
- Stir in the peanut butter, sweet potato, spinach, vegetable stock and bring to a boil.
- Reduce the saucepan to a simmer then add the whole scotch bonnet chilli, careful not to break it. Cover the pan with a lid and cook for 45 minutes on low.
- Remove the scotch bonnet chilli and discard, then season the peanut stew with salt to taste. Serve with boiled rice or crusty bread.