African sweet potato stew

Ingredients for 4 servings:

• 800 g sweet potatoes
• 100 g onion(s)
• 3 cloves garlic
• 1 chili pepper(s), green
• 40 g fresh ginger
• 1 kg Roma tomatoes
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 5 tbsp olive oil
• 400 ml water
• 4 tbsp peanut butter, coarse
• salt and pepper
• 40 g peanuts, roasted and salted
• 8 stalks of coriander
• 2 sprigs of mint

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Served with couscous or rice

Peel, wash, and dice the sweet potatoes. Peel the onions and garlic cloves, slice the onions and thinly slice the garlic. Trim the chili pepper and cut into small cubes. Peel the ginger and finely grate it. Wash the tomatoes, remove the stems, and dice them. Finely crush the coriander and cumin seeds in a mortar and pestle. Heat the olive oil in a large pot and fry the onion wedges until golden brown, stirring occasionally. Add the garlic slices and fry briefly. Add the ground spices and toast briefly. Add the chili, ginger, tomatoes, peanut butter, and 400 ml water and bring to a boil. Add the sweet potatoes and season with salt. Simmer uncovered over medium heat for about 15 minutes, then season with salt and pepper. Roughly chop the peanuts. Wash the coriander and mint, shake dry, pluck the leaves from the stems, and roughly chop them. Serve the stew sprinkled with peanuts and herbs.