Try this West African sweet potato stew then check out our vegetarian stew, vegetarian casserole, vegetarian tagine and other vegetarian recipes.


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


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