Malawian Nthochi Potato and Bean Stew

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 1 can diced tomatoes
• 500 g sweet potatoes, cubed
• 1 can kidney beans, drained
• 3/4 cup vegetable stock
• 1/3 cup natural peanut butter
• 2 cups chopped spinach
• 1 lime, juiced
• 2 tbsp chopped cilantro
• Salt and black pepper
• Cooked rice, couscous or warm flatbread, for serving

Steps

1. Heat the oil in a Dutch oven and cook the onion for 5 minutes. Add garlic, ginger, cumin, cinnamon, and tomato paste for 1 minute.
2. Add tomatoes, sweet potato, beans, and stock. Bring to a simmer, cover, and cook 18 to 20 minutes until the potato is tender.
3. Whisk the peanut butter with a ladle of hot stew liquid until smooth, then stir it back into the pot.
4. Simmer uncovered for 3 minutes until the sauce clings to the potatoes; add a splash of water only if it becomes too thick.
5. Fold in spinach until wilted, then season with lime juice, salt, and pepper.
6. Serve the stew with cilantro and rice, couscous, or warm flatbread.

Allergen note: Contains gluten and peanuts. Check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.