Let’s cook something delicious, comforting and fun for children to discover. This rich stew is common across West Africa – it’s sometimes called Maafe, Domodah or Nkate Nkawan. The peanut butter makes this stew really filling and nutritious.
Onion note: In some kits the onion is HUGE! Feel free to use half or even a quarter of it and use the rest for another meal. Sliced, cut or diced onions can be stored in the fridge for up to 10 days. Wrap the onion tightly in plastic wrap or keep them in a resealable bag.
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preparation time: 15 min
Total time: 45 min - difficulty level: 1
- recipe ID: CF11
- cuisine region: West Africa
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Tools
- knife
- cutting board
- colander
- large pot
- pan
- water
- pepper
- salt
- oil
Preparation
1
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (3/4 cup, 1 cup, 2 cups), salt (1/4 tsp, 1/2 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.
2
Prepare the vegetables: Wash and clean all produce. Slice the onion and the okra in 1cm slices. Peel and dice the sweet potatoes in 1cm dices. Roughly chop the cilantro.
3
Cook the chicken & onion: Cut the spiced chicken in 1 cm slices. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Turn on the heat to medium and add the spiced chicken and the onion and cook until the onion is translucent, about 6 minutes.
Note: when the stew is finished ensure chicken is cooked to at least 165°F
4
Finish the Stew: Add the okra, sweet potatoes, diced tomatoes, peanut stew blend , water (1 1/2 cup, 3 cups, 4 1/2 cups ), salt (1/2 tsp, 1 tsp, 1 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp) to the onions. Combine and keep the heat on medium.
Bring the stew to a boil on medium heat. Lower the heat to medium/low, cover and let simmer about 15 minutes, until the sweet potatoes are fork tender. Turn off the heat, add the spinach and stir about 1 minute until the spinach is wilted.
Note: when the stew is finished ensure chicken is cooked to at least 165°F
5
Garnish & Serve: Roughly chop the roasted peanuts. In individual bowls, place the rice, the peanut stew. Garnish with roasted peanuts and cilantro. Serve.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
Dr. Herrington's Health Fact
Regina Naturopathic
PEANUTS
Peanuts are an important souce of protein, fibre, monounsaturated fats, vitamin E, folate, and magnesium. One study, found that consuming 2-3oz of peanuts per day, improved cardovascular health and memory.
Cooking with Kids
Cooking for kids?
Introduce new vegetables (e.g. okra, zuchinni, sweet potatoes) slowly to children. You can encourage children to cut the new vegetable and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food.
Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 5:
- Cook the rice. You can the child to combine the rice, salt and water.
- Add the vegetables
- Finish the stew
- Garnish and serve
Recommended Wine Pairing
BOLLA CLASSICO VALPOLICELLA
Flavours of berries, almonds, raisins and spicy black cherries..
Region: Italy
Alcohol: 12%
Price (SLGA): $14.70
EXCELSIOR CHARDONNAY
Lively flavours of green apple, citrus and pineapple on a full, creamy palate. Hints of peach, orange blossom and mineral combine with delicate toasty notes.
Region: Western cape, South Africa
Colour: White
Alcohol: 14%
Price (SLGA): $15.71
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
