with Bell Pepper, Spinach and Peanuts
A staple food in West Africa, maafe, also known as peanut or groudnut stew, is a warming bowl of flavour with base of vegetables, almost always including sweet potato. Though chicken is often added, we're using beef.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Bell Pepper
1 unit(s)
British Beef Mince
240 grams
West African Style Paste
50 grams
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Salted Peanuts
25 grams
Water for the Sauce
100 milliliter(s)
Sugar for the Sauce
1 tsp
- Boil a half-full kettle.
- Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
- Add the rice and cook for 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
- Meanwhile, slice the bell pepper into thin strips.
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince and sliced pepper, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once browned, drain and discard any excess fat. Season with salt and pepper.
- Add the West African style paste, passata, chicken stock paste, water and sugar (see pantry for both). Bring to the boil. Simmer, 3-4 mins.
- Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Share the rice and beef between bowls.
- Sprinkle over the peanuts to finish.
3031
kJ
Energy (kJ)
724
kcal
Energy (kcal)
28.9
g
Fat
8.4
g
of which saturates
78.9
g
Carbohydrate
14.1
g
of which sugars
6.2
g
Dietary Fibre
38.5
g
Protein
2.89
g
Salt
