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.
John Myers
