West African stew with sweet potato & greens

West African stew with sweet potato and greens

  • serves 4
  • Easy

Try this vegan West African stew with sweet potato and greens. This one-pot recipe is super easy to make and packed with warming flavours



  • onions 2, 1 roughly chopped and 1 diced
  • ginger 5cm piece, roughly chopped
  • garlic 3 cloves
  • scotch bonnet chilli 1
  • tomato purée 4 tbsp
  • crunchy peanut butter 150g
  • sunflower oil
  • coriander seeds 2 tsp, toasted and crushed
  • ground cumin 2 tsp
  • black pepper ground to make 1 tsp
  • coconut cream 100g
  • vegetable stock 750ml
  • sweet potatoes 600g, cut into 3cm chunks
  • okra or green beans 200g, halved
  • kale 50g, roughly chopped
  • coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both) to serve


  • Step 1

    Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.

  • Step 2

    Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil.

  • Step 3

    Fry the diced onion with a pinch of salt for 5 minutes until softened.

  • Step 4

    Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.

  • Step 5

    Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.

  • Step 6

    Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.

  • Step 7

    Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce.

  • Step 8

    Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce.

Nutritional Information

  • Kcals 613
  • Fat 3.3g
  • Saturates 12.1g
  • Carbs 46.1g
  • Sugars 19.4g
  • Fibre 14.6g
  • Protein 18.2g
  • Salt 1g