Bonava with Peanut Sauce

Ingredients

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) rice 1 cup (200g) rice
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste
• For the peanut sauce: For the peanut sauce:
• 1 cup (240ml) unsweetened peanut butter 1 cup (240ml) unsweetened peanut butter
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the chicken or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the minced garlic, ground ginger, ground cumin, and paprika. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the sliced carrots and diced bell pepper to the pot. Cook for 5 minutes, or until the vegetables start to soften.
5. 5.
   Rinse the rice under cold water until the water runs clear. Add the rice to the pot and stir to combine with the meat and vegetables.
6. 6.
   Pour in the chicken or beef broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the Bonava is simmering, prepare the peanut sauce. In a separate saucepan, combine the peanut butter, coconut milk, tomato paste, honey, soy sauce, lime juice, and chili flakes (if using). Heat the sauce over low heat, stirring constantly until well combined and heated through.
8. 8.
   Serve the Bonava over a bed of rice and generously drizzle with the peanut sauce. Garnish with chopped peanuts or fresh cilantro, if desired.

Treat your ingredients with care...

• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier and more authentic taste.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tomato paste — Look for tomato paste without added sugar or preservatives for a cleaner flavor.

Tips & Tricks

• For a spicier version, add extra chili flakes to the peanut sauce.
• Feel free to customize the vegetables in the Bonava according to your preference or seasonal availability.
• If you prefer a smoother peanut sauce, you can blend the ingredients together in a blender or food processor.
• Leftover Bonava can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve the Bonava with a side of fresh salad or steamed greens to add a refreshing element to the meal.

Serving advice

Serve the Bonava hot, with the peanut sauce generously drizzled over the rice and meat. Garnish with chopped peanuts or fresh cilantro for added texture and flavor.

Presentation advice

To enhance the presentation, arrange the Bonava neatly on a large serving platter, with the rice forming a bed for the meat and vegetables. Drizzle the peanut sauce in an artistic pattern over the dish and sprinkle with chopped peanuts or fresh herbs for an attractive finishing touch.