Nshima with Peanut Stew

Ingredients

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) peanut butter 1 cup (240ml) peanut butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 2 cups (60g) spinach, chopped 2 cups (60g) spinach, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Gradually add the cornmeal while stirring continuously to avoid lumps. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the mixture thickens and pulls away from the sides of the pot.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the cumin, coriander, and paprika to the pot and cook for an additional minute to release their flavors.
4. 4.
   Stir in the peanut butter and vegetable broth, ensuring that the peanut butter is well incorporated into the mixture.
5. 5.
   Add the diced sweet potatoes and sliced carrots to the pot. Cover and simmer for 15-20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Nshima alongside the peanut stew, allowing each person to scoop a portion of Nshima onto their plate and ladle the stew over it.

Treat your ingredients with care...

• Cornmeal — Gradually adding the cornmeal to the boiling water while stirring continuously helps prevent lumps from forming.
• Peanut butter — Use natural peanut butter without added sugar or oil for a healthier and more authentic taste.
• Sweet potatoes — Ensure that the sweet potatoes are diced into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the peanut stew.
• Garnish the dish with freshly chopped cilantro or peanuts for added flavor and texture.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.

Serving advice

Serve the Nshima with Peanut Stew hot, allowing the flavors to meld together. Provide individual bowls or plates for each person to enjoy their portion of Nshima and stew.

Presentation advice

To enhance the presentation, place a scoop of Nshima in the center of the plate and ladle the peanut stew around it. Garnish with a sprinkle of chopped peanuts or a sprig of fresh cilantro for an appealing touch.