African Sweet Potato Stew

“This is the best soup I have ever had”-comments from my hubby after eating this soup,I didn’t know if I should be overjoyed or feel confused, trust me this is not the first “best” soup I have made and this comment came after I brought home the split pea soup and french onion soup I made at the Culinary School last night and him tasting it.I think what makes this dish so special is the play of flavors.It tastes like Indian khorma but not quite a curry.Traditionally this stew is made from a spice called “Ras-el-hanout”.But you can make it with the common spices we find in our kitchen.

Preparation time 30 minutes
Serves 4
Serving Size 1/4 recipes
Calories Per Serving Approximately 214 per serving
Difficulty Medium

2 sweet potatoes
1 cup cooked Red Beans (rajma beans firm but cooked)
1/2 bell pepper
1 teaspoon ginger garlic paste
2 tablespoons peanut butter
2 large tomatoes diced
1/2 onion diced
4 green chili diced
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper powder
salt to taste
2 vegetable bullion cubes
1 teaspoon vegetable oil
1/4 teaspoon paprika
small pinch clove powder or 1 clove
small pinch cardamom powder

1.Heat oil in a stockpot and saute onion , green chili until soft and translucent.

2.Now add the ginger garlic paste and saute for 1-2 minutes until cooked.

3.Add the sweet potato and beans and saute for 2-3 minutes more.Add all the spices and saute for 1 more minute.

3.Now add water enough to soak the beans, add the tomatoes and the bell pepper and cook on a simmer until the sweet potatoes have almost cooked through about 15-20 minutes.

4.Add the peanut butter and cook for 5 more minutes until the soup thickens.Turn off the stove and serve with bread or croutons.

You can use any beans or even chickpeas in this recipe.
You can also pressure cook  step 4 and 5 for 1-2 whistles to speed up the process

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