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African Sweet Potato and Peanut Stew

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Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 bell pepper, deseeded and chopped (I used red but the recipe calls for green)
  • 2 large garlic cloves, crushed
  • 1 tsp peeled and grated ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Aleppo chili flakes
  • 1 & 1/2 lbs sweet potato, peeled and cut into small chunks
  • 14 oz can crushed tomatoes
  • 1 cup vegetable stock
  • 2 cups cooked red kidney beans (or 19 oz can)
  • 2 tbsp peanut butter
  • 1/2 cup chopped dry roasted peanuts (optional)
  • salt, to taste

Details

Servings 4
Adapted from tastespace.wordpress.com

Preparation

Step 1

Heat oil in a saucepan over medium heat, and add onion. Fry for 5 minutes, until softened. Add garlic and bell pepper, fry, stirring regularly for 5 minutes.

Add spices, tomatoes and vegetable stock. Add sweet potatoes. At this point the sauce should be quite thin and runny – it will thicken up once the peanut butter is added. Cook for 30 minutes, covered, until sweet potato is soft.

Add kidney beans, and heat them through. Pour the peanut butter into the pan, and heat through. The sauce will now thicken slightly. Taste, and add salt as necessary.

Serve with dry roasted peanuts sprinkled on top if desired, with couscous or your favourite grain on the side.

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