1Butternut Squashapprox. 1.5kg, chopped into cubes
1Scotch Bonnet Pepper
1Red Peppercut into chunks
1400g CanBlack Eye Beansdrained and rinsed
Heat 3 tablespoons of oil in a large pot oven a medium heat. Add the butternut squash and cook for 10 minutes. Pierce the scotch bonnet and add to the pot, if the stew gets too spicy at any point then remove the pepper. Cook for another 5 minutes.
Add the garlic and cook for another 5 minutes followed by the onion. Cook for another 10 minutes. Add the red pepper and cook until it's softened.
Add the cumin, tomato puree, peanut butter, vegetable stock and black eye beans. Bring to the boil then reduce to low and simmer for 15 minutes. At some point during this time you should taste to check the spice levels and reduce the scotch bonnet when it's reached your preferred heat. Once the sauce has thickened remove from the heat and add the spinach. Stir through to wilt and then serve the stew with your grain of choice and topped with coriander and peanuts.