West African Peanut Stew with Roasted Plantain and Jollof Rice
This exotic dish includes lots of Fairtrade ingredients like our own Fairtrade peanut butter, spices and basmati rice. We cooked this at a special Fairtrade Fortnight event and it went down a treat! As there are a few different elements to prepare it’s a good idea to chop all your vegetables before cooking so that everything is ready to use when you need it.
Serves 4, suitable for vegans
1 Preheat the oven to gas mark 7, 220ºc, then make a start on the stew. Fry the chopped onions in a large pan with a little sunflower oil. Peel and deseed the squash and cut it into half-inch cubes, finely chop the garlic and add these two ingredients to the pan. Fry them over medium heat for five minutes. Next, add your chopped tomatoes, peanut butter, bouillon and spices to the pan. Bring this to the boil then leave it to simmer gently while you prepare the rice and plantain.
2 Put the plantain chunks on a baking sheet along with the spices, salt and pepper to taste and a few glugs of oil and then toss to combine. Bake the plantain for 25 minutes, turning halfway through, until crisp and golden on the outside.
3 For the jollof rice, fry the onion in a medium-sized pan with a little vegetable oil. Add the garlic after the onion has had a few minutes to cook. Rinse the rice under running water then add it to the pan, followed by the bay leaves and plenty of water. Bring the pan to the boil then simmer for 15-20 minutes until tender, adding the green beans five minutes before the end of cooking. Drain the rice and set aside until needed.
4 Five minutes before the rice and plantain are ready, add the vegemince to your stew and leave the pan at a simmer to cook it through.
5 Serve up the stew, garnished with chopped peanuts and coriander, alongside the rice and plantain for an African Fairtrade feast!