eCook Meal
West African Venison & Peanut Stew
with rotis & fresh parsley
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.59
for 4 servings · R59.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Free-range Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Whole Wheat Rotis
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for West African Venison & Peanut Stew?
The preparation time for West African Venison & Peanut Stew with rotis & fresh parsley is between 20 and 25 minutes.
What is the total time required to make West African Venison & Peanut Stew with rotis & fresh parsley?
The total time required to make West African Venison & Peanut Stew with rotis & fresh parsley is between 30 and 35 minutes.
How many servings does West African Venison & Peanut Stew provide?
4 servings
What are the main ingredients in West African Venison & Peanut Stew?
Garlic, Kale, NOMU Moroccan Rub, Onion, Parsley, Peanut Butter, Peanuts, Potato, Tomato Passata, Vegetable Stock, Venison Steak, Whole Wheat Roti, Whole Wheat Rotis
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make West African Venison & Peanut Stew?
Garlic, Kale, NOMU Moroccan Rub, Onion, Parsley, Peanut Butter, Peanuts, Potato, Tomato Passata, Vegetable Stock, Venison Steak, Whole Wheat Roti, Whole Wheat Rotis
How many calories does West African Venison & Peanut Stew have?
908 calories
How much fat content does West African Venison & Peanut Stew have?
grams