African Pineapple Peanut Stew

Duration: 45 Min

Level: Medium

Made by: Estella

Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified »Plant Based Chef« and one of the best vegan chefs in Germany. She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of future-proof menu concepts and is part of the Good Food Collective. And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.

Ingredients

4 Servings

320 g planted.chicken
100 g green or yellow lentils
160 g planted chicken nature
1 onion, peeled and diced
1 kohlrabi
50 g dried pineapple, optionally cut into slightly smaller pieces
1/2 chili pepper, sliced into rings (optional)
a little mild rapeseed oil roast
80 g peanut butter
300 g hot water
15 g lemon juice
20 g soy sauce or tamari
50 g salted peanuts

For the spice mix

5 g sweet paprika powder
5 g cumin
5 g onion powder, optional
3 g garlic powder, optional
1 g cayenne pepper
15 g coconut blossom sugar
5 g table salt
40 g tomato paste
25 g soy sauce

Products in this recipe

planted.chicken

Nature

Preparation

Put on the lentils with three times the amount of water, cook 15-20 min al dente, and then drain.

Toss the planted.chicken plain in the spice mix and massage it in with your hands. Let it stand until all other ingredients are prepared.

Peel the onion and cut into rings, peel and dice the kohlrabi.

Heat rapeseed oil in a large pot and sauté the onion rings, diced kohlrabi and pineapple pieces. After three minutes, add the seasoned natural planted chicken and fry as well.

Reduce the heat and simmer the contents of the pan for just under 10 minutes with the lid closed, stirring occasionally. If it sticks too much, add 100 ml of water.

Meanwhile, prepare the sauce: Mix peanut butter, hot water, lemon juice, and soy sauce into a creamy sauce.

Add the lentils with the peanut cream to the remaining ingredients in the pan and simmer for another five minutes.

Divide into bowls and sprinkle with salted peanuts. Long-grain or basmati rice goes well with this.