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Chicken Stew
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Black-eyed Bean and Sweet Potato Stew

Cook Time 1 hour 40 minutes
Servings 4
Author Bintu Hardy

Ingredients

  • 200 g (2 cups) sweet potato
  • ½ tsp ground coriander cilantro
  • ½ tsp ground ginger
  • Salt
  • Ground black pepper
  • 2 tbsp + 1 tsp oil
  • 6 onions
  • 2 cloves garlic
  • 2 bell peppers
  • Scotch bonnet chilli to taste optional
  • 2 bay leaves
  • 210 ml (1 cup) water
  • 1 x 400 g (14oz) tin chopped tomato
  • 1 jumbo cube optional, see notes
  • 500 g cooked beans drained weight or 2x 400 g/14 oz tins

Instructions

Prep:

  • Pre heat the oven to fan assisted 160ºC/180ºC/350ºF/gas 4.
  • Peel and chop sweet potatoes into bite size pieces and season them with ½ tsp coriander, ½ tsp ginger, salt, pepper and 1 tsp oil and mix well
  • Slice the onions very thinly, chop the garlic and deseed and chop the peppers and scotch bonnet.

Cook:

  • Bake sweet potato in the oven for up to 30 mins till done. Make sure to stir the cubes at least once during baking so that they cook evenly on all sides
  • Heat the remaining oil in a non stick pan and add in the onions, garlic, peppers, scotch bonnet chilli, bay leaves and stir fry for a minute until fragrant.
  • Then add in the water, cover and cook on low for about 1 hr till onions are soft stirring occasionally.
  • Keep an eye on the water level and if it get gets too dry you might need to add in a few tbsp of water at a time.
  • Then add in chopped tomatoes and jumbo cube and simmer for another 30 mins.
  • Then add in beans and sweet potato and simmer for another 10 mins so the flavours blend together.
  • Adjust seasoning and serve.

Notes

You can substitute the scotch bonnet with chillies of your choice.[br] Jumbo cubes (and maggi cubes) are stock cube used to flavour food in West Africa. You can normally find them in shops selling ethnic food. You can substitute with other stock cubes or replace the water with stock of your choice