Stew with Sweet Potato

5 from 7 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 3 people


Pancake batter

  • 1 Banana
  • Finely chopped parsley
  • Chili
  • Piri Piri
  • 100 ml Milk
  • 75 g Flour
  • 2 g Baking powder


  • 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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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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