West African sweet potato stew
Slow-cooking doesn't always have to be meat! A sweet potato stew from the BBQ is certainly no shame! Would you like to make this tasty sidedish yourself? The recipe below will help you on your way! Have fun!
Servings 4 people
Equipment
- BBQ with lid
- Skillet
Ingredients
- 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
Instructions
- 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.
Serve with a nice piece of chicken or another dish of your choice. Enjoy your meal!
Notes
Recipe inspired by the West African stew with chicken from 15gram.be .