Vegan Eats

Rachel Ama · Vegan Eats

My mum spent many summers in Sierra Leone, where her dad comes from, and this peanut stew was one of her favourite dishes. She usually had it with chicken, but when I made this plant-based version for her to try, she had the biggest smile on her face. This recipe is a definite winner in our house, perfect for when you want a really hearty and comforting dinner with a nice touch of spice to set your taste buds tingling. My favourite way to eat this is with plantains and coleslaw or a light fresh salad. Scotch bonnet chillies can be really hot depending on where they're from and how ripe they are. For a more gentle heat, you can place half a Scotch bonnet - deseeded but not cut up - into the stew to cook, then simply remove it before serving. This way the chilli flavour can infuse the stew but without adding too much heat. This is a great option if you are new to this quite fiery chilli pepper.