Prep Time: 15 minutes
Cook Time: 40 minutes

Servings: 4 -5

Categories Used: World Flavours, Meat Alternative, High Protein

This dish originates from Mali, but is popular in many parts of West Africa.

There are so many versions of this dish doing the rounds, I was keen to find out what’s traditional in terms of ingredients.

I researched several West African recipes & cooks on YouTube & realised that although many recent recipes include coconut milk, it’s not traditional .

Therefore, I’ve veganised these original recipes & hopefully this is a more authentic version (but without the animal cruelty of course).

Ingredients:

Protein replacement

The dish traditionally includes chicken or beef, so I have veganised it. You can use whatever protein option is your preference or even go for vegan chick’n style pieces.

However, I have used 2 small blocks of Tofu, which I tore into meat sized pieces, marinated in umami flavours (1 TSP Soy sauce, 1 TSP miso stock, 2 TBS nooch & a little olive oil) & then baked.

Spices:

• 1 TBS minced Fresh Ginger
• 3-4 Garlic cloves crushed
• 1 TSP ground Pepper
• 1 whole Scotch Bonnet (or ½ TSP cayenne pepper /chilli powder)
• Seasoning to taste

Other ingredients:

• 2-3 Fresh Tomatoes chopped
• ½ can tinned tomatoes or
• 1 TBS tomato puree
• 1 medium Onion chopped
• ½ cup Ground Peanuts (or you can use good quality Peanut butter)
• 3-4 cups vegetable stock
• 1lb sweet potatoes & or carrots
• Small bunch of chard, kale or spinach
• Garnish:
• 2-3 TBS parsley
• Handful of crushed peanuts

Method:

1. Marinate & bake tofu so it has a crispy seasoned coating but not over cooked

2. Sauté down onions, garlic, scotch bonnet & ginger until soft

3. Once soft, add vegetable stock, tomato puree & fresh chopped tomatoes

4. Next add in the ground peanuts & stir

5. Depending on consistency add extra water if needed

6. Leave to simmer whilst preparing the vegetables:

• Loosely shred the greens into strips
• Cut the sweet potatoes/carrots into cubes

7. Add the vegetables to the stew & cook for approximately 20 mins until the potatoes are soft

8. Add in the cooked chickpeas & tofu & heat through thoroughly

9. Serve hot garnished with optional crushed peanuts & chopped parsley.

10. Optional: Because meat would normally break down during the cooking process & infuse the stew with flavour & thickness, I usually take a cup of the cooked ‘sauce liquid’, vegetables & some of the chickpeas & blend into a creamy mixture. I add this back into the stew & stir in. This creates a lovely richness & also thickens the dish.