Sweet potato stew – West-Afrikaanse sidedish
I guess you all have figured out these are strange times we’re living in. Over here the Corona Quarantine is at the end of the second week. By now I thought people would have figured out it’s not necessary to hoard all products in store… Until I was standing in the shop staring at the 5 remaining sweet potatoes in an otherwise almost empty vegetable rack. Fortunately, the people who still got to go out and work didn’t lose their mind. After exchanging a surprised look, me and a kind woman decided to share the loot of sweet potatoes. I was lucky to have at least a bit of healthy food for dinner. Not that much for this delicious West-African Sweet potato stew, but enough to go along the grilled drumsticks and a tad more chips and olives for aperitif. By the way, it looks like this aperitif is becoming a regular habit in our quarantine routine. Are we the only ones or is this getting a thing for others too?
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I guess we’re not the only ones trying to make the best of it. To be honest, I must confess I see some advantages in this crisis. It hasn’t been so quiet and cosy in years to silently light the BBQ outside. The birds revive and fill the garden with summer tones. The weekends offer an abundance of time to quietly put the garden in order and then sit down at the table with a nice smoked piece of meat. Judging from the traffic on the blog, the BBQ lover seems to live up to these times of quarantine, just like me. It looks like summer! Since I am still working myself (psychiatric hospital) and also try to follow up “the education” of our children, there is not often much time left a day. As a result, some quick dishes pass by. This sweet potato stew for example requires little attention and preparation and is a delicious side with just under an hour of cooking on the BBQ.
The hardest work is the preparation of this sweet potato stew. Peeling the sweet potato and cutting the onion. I guess you might find some time for that don’t you? Furthermore, you can fry the onion with the herbs, pour an aperitif, add the other ingredients and in the meantime make space for some quality time apart from all the daily tasks. When your BBQ is stable you won’t have to worry about it anymore. To serve along this sweet potato stew I made some chicken drumsticks with a homemade rub which was liked very much (more about that in a later post). The credits for this idea by the way go to the website 15gram.be where I found the basis for this recipe when I was looking for ideas what I could do with the 2 sweet potatoes I could lay my hands on. With some small adaptations to my own taste. By the way! For the vegetarians amongst us, I bet this would be a great meal for vegetarian BBQ too!
So I hope you are staying safe over there and boredom doesn’t hit you in the face one day. It’s important to keep doing the things you love. Luckily BBQ is something that can be easily done at home! So go out, find your ingredients and take a moment to test this recipe! Hope you love it as much as I did. If so, please take a moment to come back and tell me or share your pictures with me tagged in them. Have fun and hang on!
- 2 red onions
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp paprika powder
- 1 tsp oregano
- 400 g sweet potatoes
- 40 gr. tomato concentré
- 500 ml chicken stock
- 30 g peanut butter
- lime juice to taste
- salt and pepper
- 2 spring onions
Prepare your BBQ for a session at medium temperature (+- 180°C).
Add some oil to a cast iron pan and let it preheat. Then fry the herbs for about two minutes until they dissolve their taste and smell nicely. Cut the red onions into fine rings and fry them until glazy.
Remove the skin from the sweet potatoes and cut into cubes of equal size (+-1-2cm). The larger the cubes, the longer the cooking time will be. Add the cubes to the onion and leave to fry for about five minutes so that the sweet potato can colour.
Add the tomato concentré and cook for another 2 minutes so the sharpest sour notes of the concentrate become milder. Deglaze with the stock and give it a stir.
Let simmer on the BBQ for about 30 minutes until the sweet potato is nicely cooked. Add the peanut butter and stir well. Continue to cook until the sweet potato is soft. Taste and season with pepper, salt and lime juice (the dish could use some freshness of the lime).
Cut the spring onion into fine rings and mix half through the stew. Put the other half on top of the dish to dress.
Recipe inspired by the West African stew with chicken from 15gram.be .