1/1 Photo of Senegalese sweet potato, rice and beans stew
Geri by the Sea's Note:
In the early 1990's, a housemate of mine went to Goree Island in Senegal, and came back with this recipe and a husband :-) This is a hearty, tasty stew of yams, black-eyed peas, and rice. I like to serve it on New Years Day. Use more or less hot pepper depending on your preference.
My Private Note
Units: US | Metric
- 1In one big pot or vat, saute chopped garlic and onions.
- 2When translucent, add tomato paste and mix it in thoroughly.
- 3Then add water (about 10 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
- 4Boil until beans are tender.
- 5Then add rice.
- 6Boil 10 minutes covered, then 10 minutes uncovered.
- 7Don't stir until the very end.
- 8You may need to add some more water.
- 9If it is too watery, boil it uncovered some more.
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Nutritional Facts for Senegalese sweet potato, rice and beans stew
Serving Size: 1 (199 g)
Servings Per Recipe: 17
- Amount Per Serving
- % Daily Value
- Calories 357.9
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 865.6 mg
- Total Carbohydrate 66.4 g
- Dietary Fiber 4.6 g
- Sugars 4.1 g
- Protein 6.8 g
The following items or measurements are not included:
vegetable bouillon cubes