John Myers
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Stew with Sweet Potato
The perfect stew with sweet potato recipe with a picture and simple step-by-step instructions.
Pancake batter
- 1 Banana
- Finely chopped parsley
- Chili
- Piri Piri
- 100 ml Milk
- 75 g Flour
- 2 g Baking powder
stew
- 150 ml Coconut milk
- 1 small can Black beans
- 1 Onion
- 1 Clove of garlic
- 400 g Sweet potato
- 2 Tomatoes
- 4 g Vegetable broth
- Chakalaka spice
- 1 Pointed peppers
- Salt pepper
- Peel and finely dice the onion and garlic. Wash and peel sweet potatoes (own harvest) and cut into 2 cm cubes. Halve the tomatoes and dice them large. Halve the pointed pepper, remove the seeds and cut into large pieces.
- Mix coconut milk with 300 ml water and vegetable stock in a tall container. Put the black beans in a colander, rinse and drain.
- Heat 1 tablespoon of oil in a large saucepan and sauté the onions and garlic for about 3 minutes. Add the tomatoes and cook for 3 minutes. Add the beans, sweet potatoes, bell pepper, spices and coconut milk and simmer for at least 20 minutes until the sauce has thickened a little. Season to taste with salt.
- Peel the banana, cut into pieces and place in a bowl. Pluck parsley and chop finely. If you take fresh chilli, chop it finely.
- Add 5,100 ml of milk, flour, baking powder, chilli, and parsley to the banana. Mash everything well with a fork and stir into a pancake batter. Season to taste with salt. Heat the oil in a pan and bake 4 pancakes from the batter.
- Arrange the stew on plates. Sprinkle with parsley and serve with the pancakes.
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