Prep 15 min - cook 45 min - serves 5
West African Peanut and Daliya Stew
A thick peanut-based stew ladled over steamed daliya, where the peanut butter is stirred in gradually so it never splits.
Before you cook
Peanut butter added too fast, or into a pot that is too hot, separates into oil and grit. Stir it in gradually, off the boil, in small additions.
The stew should coat a spoon thickly. If it looks like soup it has not been simmered long enough to concentrate.
Method
Warm the oil and cook the onion, ginger and garlic until fragrant.
Add the tomatoes and chilli, cooking until they break down into a base.
Pour in most of the water or stock and bring to a gentle simmer.
Spoon the peanut butter into a small bowl and loosen it with hot liquid.
Stir the loosened peanut butter into the pot gradually, off the boil.
Return to a very low simmer, stirring often to prevent it catching.
Cook uncovered for twenty-five minutes until visibly thickened.
Meanwhile steam the daliya over simmering water until tender.
Season the stew with salt and adjust the thickness with the remaining water.
Fluff the steamed daliya into bowls and ladle the stew generously over.
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