African-style sweet potato stew
Rated 3.7 stars by 14 users
category
Soups & stews
portions
6
preparation time
30 Minutes
cooking/baking time
225 Minutes
Sweet potatoes
are no longer a passing fad and offer anexcellent change and, above all, a healthier alternative to the normal
potato. With our sweet potato stew, you can give the colorful
attractive vegetable an oriental touch. We show you how to easily prepare the African-style sweet potato stew in a Dutch oven.
Ingredients
-
1 kg beef goulash
-
2 onions (large)
-
1 clove of garlic
-
1 chili pepper
-
500 ml tomatoes (strained)
-
100 g peanut butter
-
1 l vegetable stock
-
300 g sweet potatoes
-
2-3 tbsp peanut oil
-
pepper, salt
-
cumin, baharat, mint, coriander, sumagh, dukka
-
1 handful of fresh coriander
preparation
Peel the onions and cut into strips; peel the garlic and press through a garlic press. Finely chop the chili pepper and fresh coriander and grind the spices in a mortar.
Heat the peanut oil in the fire pot (8 briquettes under the pot) and add the onions, garlic, chili and meat and fry briefly together.
Add the spices, tomatoes, coriander and peanut butter and deglaze everything together with the vegetable stock.
While the stew is simmering for 3 hours with 8 briquettes under and 10 briquettes on top of the Dutch oven, wash the sweet potatoes and cut them into small cubes without peeling them.
After the three-hour cooking time, add the diced potatoes to the stew and leave to simmer for a further 45 minutes.
Serve with fresh coriander.
Recipe note
Cooking temperature/char distribution: 18 briquettes (8 at the bottom, 10 on the closed pot, or on the stove)
