This absolutely delicious stew takes its inspiration from a dish that originates in Mali in West Africa called tigadèguèna (literally: "peanut paste sauce") or maafe. Despite its name, it does not have a strong peanut taste.  It's great comfort food and always goes down a treat with guests. It is also easy to make and it freezes very well too.

Prep time: 15 mins Cooking time: 38 minutes

Serves 4.

Ingredients

• 2 Tbsps canola, macadamia or olive oil (or just use water if you want to omit the oil)
• 1 large onion, finely chopped
• 1-inch piece of fresh peeled ginger, grated or minced
• 4 garlic cloves, minced
• 1 large red chili, finely chopped (remove the seeds if you prefer less heat)
• 2 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp turmeric
• 4 Tbsps tomato puree
• ½ cup (120g) natural peanut butter
• 2½ cups (590g) of warm water
• 1 vegetable stock cube
• 2 ripe tomatoes, roughly chopped
• 2 medium sweet potatoes, peeled and cut into square chunks
• Salt and pepper, to taste
  
• 2 cups kale or spinach, shredded
• Crushed dry roasted peanuts (preferably unsalted) and fresh coriander leaves for garnish.

Instructions

1. Heat the oil in a large pot on medium-high heat.
2. Add the onion, garlic, ginger and chili and a pinch of salt and let cook for 2-3 minutes until the ginger is fragrant and the onions have softened. 
3. Add the cumin, paprika, cayenne pepper and turmeric to the pot and stir for a minute.
4. Pre-mix the tomato puree, peanut butter, water and stock cube and stir  well to combine. Add the mixture to the pot and cook for a further 2 minutes. 
5. Add the sweet potato chunks and the chopped tomato, season and bring to a simmer. Leave to cook gently for 30 minutes, stirring occasionally. Add a little more water if required.
6. Taste the stew and adjust the seasoning to taste. Turn off the heat and stir in the kale or spinach.
7. Garnish with crushed peanuts and coriander (optional) and serve with some rice.

Bon Apetite!