Peanut stew

“This is our Sunday roast,” says Akwasi Brenya-Mensa, founder of Tatale restaurant, which recently wrapped up a year-long residency at London’s Africa Centre. He’s detailing the post-church ritual of diving into restorative bowls of nkatenkwan (also known as nkatsenkwan) — Ghanaian peanut stew. The dish is built upon a base of fragrant seasonings such as onions, garlic and ginger, sautéed in oil, with fresh or pureed tomatoes. Peanut butter is folded in, giving the dish its distinctive sweet and earthy flavour and creamy mouthfeel.

Believed to originate from the Mandinka and