Groundnut Stew: Sweet Potato in a Peanut and Tomato Sauce
I hadn’t had a groundnut stew before trying the one in Ruby Tandoh’s Flavour, and found the combination of peanut, tomato and chilli in a sauce addictive – it’s my most requested dinner at home. This vegan version, with chunky sweet potato and onions, is a good alternative – serve with a bowl of freshly cooked white rice.
|1kg||sweet potatoes, peeled and cut into 1cm slices|
|1||onion, roughly sliced|
|2.5 cm||ginger, grated|
|2||cloves of garlic, crushed|
|1||Scotch bonnet chilli, pierced|
|1 tbsp||olive oil|
|1 tsp||sea salt|
|1 x 400g tin||chopped tomatoes|
|a handful||fresh coriander, chopped|
|a handful||salted peanuts, roughly chopped|
Preheat the oven to 180°C fan/200°C/ gas 6.
Mix the sweet potatoes, onion, ginger, garlic and Scotch bonnet with the oil and salt in a roasting tin, then transfer to the oven and cook for 45 minutes, until the sweet potato is just soft when prodded with a fork.
Mix together the peanut butter, chopped tomatoes and vegetable stock, and pour over the roasted sweet potatoes. Give everything a good stir, then return to the oven for a further 15 minutes.
Fish out the Scotch bonnet, season to taste with salt and scatter over the chopped coriander and peanuts. Serve with hot rice.