What are the main ingredients in West African Venison & Peanut Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of West African Venison & Peanut Stew?

Calories: 908, Carbs: 103 grams, Fat: grams, Protein: 70 grams, Sugar: 19.6 grams, Salt: 2763 grams

How do I prepare West African Venison & Peanut Stew?

ROTI TIME: Return the pan, wiped down, to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. TOAST PEANUTS: Place the peanuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. WEST-AFRICAN FEAST!: Plate up the fragrant peanut & venison stew. Sprinkle over the toasted peanuts and garnish with the chopped parsley. Side with the warm roti. Divine, Chef! LOAD THE STEW: When the onions are soft, add the grated garlic, the potato chunks, ½ the rub, the tomato passata, the peanut butter, 500ml of boiling water, and the stock. Mix until the peanut butter is fully combined. Reduce the heat and leave to simmer for 15-20 minutes until slightly thickened and the potato is soft. Add a splash of warm water if the sauce reduces too quickly. BASE CAMP: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the onion chunks and fry for 5-6 minutes until soft, shifting occasionally. While the onion is frying, rinse and cut the potato into small bite-sized chunks. SIZZLING VENISON: While the stew is simmering, rinse the parsley and the kale. Roughly shred the kale. Chop the rinsed parsley. Pat the venison dry with paper towel, cut into bite-sized chunks, and coat in the remaining rub and a drizzle of oil. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry for 2-3 minutes per side until browned and cooked to your preference. When the stew has 2-3 minutes remaining, add the shredded kale and the browned venison. On completion, season with a sweetener of choice (to taste), salt, and pepper.

What should be prepared from my kitchen to make West African Venison & Peanut Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

West African Venison & Peanut Stew

Name: West African Venison & Peanut Stew
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

This West African peanut stew is traditionally called granat soup. This recipe is made with simple ingredients; peanut butter, tomato, onions and garlic! These flavours meld together to create a magically unique and tasty dinner. With peanuts for added crunch and sprinkles of parsley for a fragrant finish, you’ll remember this dish for a long time to come!

West African Venison & Peanut Stew

with rotis & fresh parsley

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Free-range Venison Steak
Fresh Parsley
Garlic Clove
Garlic Cloves
Kale
NOMU Moroccan Rub
Onion
Onions
Peanut Butter
Peanuts
Potato
Tomato Passata
Vegetable Stock
Whole Wheat Roti
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of West African Venison & Peanut Stew

Serves 1

BASE CAMP
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the onion chunks and fry for 5-6 minutes until soft, shifting occasionally. While the onion is frying, rinse and cut the potato into small bite-sized chunks.
LOAD THE STEW
When the onions are soft, add the grated garlic, the potato chunks, ½ the rub, the tomato passata, the peanut butter, 400ml of boiling water, and the stock. Mix until the peanut butter is fully combined. Reduce the heat and leave to simmer for 15-20 minutes until slightly thickened and the potato is soft. Add a splash of warm water if the sauce reduces too quickly.
TOAST PEANUTS
Place the peanuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
SIZZLING VENISON
While the stew is simmering, rinse the parsley and the kale. Roughly shred the kale. Chop the rinsed parsley. Pat the venison dry with paper towel, cut into bite-sized chunks, and coat in the remaining rub and a drizzle of oil. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry for 2-3 minutes per side until browned and cooked to your preference. When the stew has 2-3 minutes remaining, add the shredded kale and the browned venison. On completion, season with a sweetener of choice (to taste), salt, and pepper.
ROTI TIME
Return the pan, wiped down, to a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted.
WEST-AFRICAN FEAST!
Plate up the fragrant peanut & venison stew. Sprinkle over the toasted peanuts and garnish with the chopped parsley. Side with the warm roti. Divine, Chef!

Onion - 1
Potato - 200g
Garlic Clove - 1
NOMU Moroccan Rub - 15ml
Tomato Passata - 80ml
Peanut Butter - 15ml
Vegetable Stock - 5ml
Peanuts - 10g
Fresh Parsley - 4g
Kale - 50g
Free-range Venison Steak - 160g
Whole Wheat Roti - 1

Download the Recipe

Serves 2

BASE CAMP
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the onion chunks and fry for 5-6 minutes until soft, shifting occasionally. While the onion is frying, rinse and cut the potato into small bite-sized chunks.
LOAD THE STEW
When the onions are soft, add the grated garlic, the potato chunks, ½ the rub, the tomato passata, the peanut butter, 500ml of boiling water, and the stock. Mix until the peanut butter is fully combined. Reduce the heat and leave to simmer for 15-20 minutes until slightly thickened and the potato is soft. Add a splash of warm water if the sauce reduces too quickly.
TOAST PEANUTS
Place the peanuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
SIZZLING VENISON
While the stew is simmering, rinse the parsley and the kale. Roughly shred the kale. Chop the rinsed parsley. Pat the venison dry with paper towel, cut into bite-sized chunks, and coat in the remaining rub and a drizzle of oil. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry for 2-3 minutes per side until browned and cooked to your preference. When the stew has 2-3 minutes remaining, add the shredded kale and the browned venison. On completion, season with a sweetener of choice (to taste), salt, and pepper.
ROTI TIME
Return the pan, wiped down, to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
WEST-AFRICAN FEAST!
Plate up the fragrant peanut & venison stew. Sprinkle over the toasted peanuts and garnish with the chopped parsley. Side with the warm roti. Divine, Chef!

Onion - 1
Potato - 400g
Garlic Clove - 1
NOMU Moroccan Rub - 30ml
Tomato Passata - 160ml
Peanut Butter - 30ml
Vegetable Stock - 10ml
Peanuts - 20g
Fresh Parsley - 8g
Kale - 100g
Free-range Venison Steak - 320g
Whole Wheat Rotis - 2

Download the Recipe

Serves 3

BASE CAMP
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the onion chunks and fry for 6-7 minutes until soft, shifting occasionally. While the onion is frying, rinse and cut the potato into small bite-sized chunks.
LOAD THE STEW
When the onions are soft, add the grated garlic, the potato chunks, ½ the rub, the tomato passata, the peanut butter, 700ml of boiling water, and the stock. Mix until the peanut butter is fully combined. Reduce the heat and leave to simmer for 20-25 minutes until slightly thickened and the potato is soft. Add a splash of warm water if the sauce reduces too quickly.
TOAST PEANUTS
Place the peanuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
SIZZLING VENISON
While the stew is simmering, rinse the parsley and the kale. Roughly shred the kale. Chop the rinsed parsley. Pat the venison dry with paper towel, cut into bite-sized chunks, and coat in the remaining rub and a drizzle of oil. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry for 2-3 minutes per side until browned and cooked to your preference. When the stew has 2-3 minutes remaining, add the shredded kale and the browned venison. On completion, season with a sweetener of choice (to taste), salt, and pepper.
ROTI TIME
Return the pan, wiped down, to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
WEST-AFRICAN FEAST!
Plate up the fragrant peanut & venison stew. Sprinkle over the toasted peanuts and garnish with the chopped parsley. Side with the warm roti. Divine, Chef!

Onions - 2
Potato - 600g
Garlic Cloves - 2
NOMU Moroccan Rub - 45ml
Tomato Passata - 240ml
Peanut Butter - 45ml
Vegetable Stock - 15ml
Peanuts - 30g
Fresh Parsley - 12g
Kale - 150g
Free-range Venison Steak - 480g
Whole Wheat Rotis - 3

Download the Recipe

Serves 4

BASE CAMP
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the onion chunks and fry for 6-7 minutes until soft, shifting occasionally. While the onion is frying, rinse and cut the potato into small bite-sized chunks.
LOAD THE STEW
When the onions are soft, add the grated garlic, the potato chunks, ½ the rub, the tomato passata, the peanut butter, 800ml of boiling water, and the stock. Mix until the peanut butter is fully combined. Reduce the heat and leave to simmer for 20-25 minutes until slightly thickened and the potato is soft. Add a splash of warm water if the sauce reduces too quickly.
TOAST PEANUTS
Place the peanuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
SIZZLING VENISON
While the stew is simmering, rinse the parsley and the kale. Roughly shred the kale. Chop the rinsed parsley. Pat the venison dry with paper towel, cut into bite-sized chunks, and coat in the remaining rub and a drizzle of oil. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry for 2-3 minutes per side until browned and cooked to your preference. When the stew has 2-3 minutes remaining, add the shredded kale and the browned venison. On completion, season with a sweetener of choice (to taste), salt, and pepper.
ROTI TIME
Return the pan, wiped down, to a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
WEST-AFRICAN FEAST!
Plate up the fragrant peanut & venison stew. Sprinkle over the toasted peanuts and garnish with the chopped parsley. Side with the warm roti. Divine, Chef!