West African Peanut & Kidney Bean Stew with Sweet Potato and Kale
A rich, spicy groundnut-style stew where creamy peanut butter, kidney beans and sweet potato simmer together into a warming, deeply satisfying one-pot meal.
- 500 g kidney beans (canned)
- 50 g peanut butter
- 200 g chopped tomatoes (canned)
- 150 g onion
- 3 pc garlic cloves
- 15 g fresh ginger
- 150 g sweet potato
- 150 g kale
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- ½ tsp chilli flakes
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the vegetable oil in a large pot over medium heat. Add the finely diced onion and cook for 6 minutes until softened.
- Step 2
Stir in the minced garlic and grated ginger and cook for 1 minute, then add the smoked paprika and chilli flakes and toast for 30 seconds until fragrant.
- Step 3
Add the peeled, cubed sweet potato, chopped tomatoes and 200ml water. Bring to a simmer, cover and cook for 12 minutes until the sweet potato is just tender.
- Step 4
Drain and rinse the kidney beans, then stir into the pot along with the peanut butter, mixing well until the peanut butter melts into a creamy sauce. Simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
- Step 5
Stir in the shredded kale and cook for a final 3–4 minutes until wilted and tender. Season with salt to taste and add a splash more water if the stew is too thick.
- Step 6
Ladle into bowls and serve hot.
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