Peanuts, tomatoes, spices, and vegetables come together in this Pan-African peanut stew pepped with a Blast of Berbere. Piquant, hearty, nutty, and intense, this dish does a good job to provoke the appetite and digestion.
In a large, heavy-bottomed saucepan, heat the coconut oil over medium heat. When hot, add the onion and saute for 3-5 minutes until it starts to sweat. Add the garlic and saute until both ingredients start to caramelise. Add celery, bell pepper, sweet potatoes and Blast of Berbere powder. Saute until vegetables start to sweat.
Next add water, adzuki beans, and passata. Bring to a boil, then reduce the heat to simmer for 20 minutes until the beans are tender, or beyond, if you wish to give the soup a creamier consistency. Be sure to check the sweet potatoes to make sure they are tender.
Add in leafy greens and simmer for another 5 minutes until wilted.
In a small bowl, make a peanut butter slurry by removing some liquid from the stew and mixing with the peanut butter until a loose, liquid consistency. Pour the peanut butter slurry into the stew and simmer for another 1 to 2 minutes until all the flavours come together.
Season the stew with salt, to taste.
Serve stew with cauliflower rice, plain rice, or fufu.
Over medium-low heat, toast the dried red chilies until they warm up and become fragrant. Transfer to a plate to cool. Toast the black peppercorns, coriander seeds and fenugreek seeds until fragrant. Cool then grind all the spices to a uniform powder. Store in an airtight container for up to 3 months at room temperature, and longer in the refrigerator.