Senegalese sweet potato, rice and beans stew
photo by Linky
- Ready In:
- 1⁄2 cup vegetable oil
- 5 large onions, chopped
- 10 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 2 cups black-eyed peas (pre-soaked)
- 5 carrots, well-chopped
- 2 yams or 2 sweet potatoes, well-chopped
- 5 cups rice
- 1 vegetable bouillon cube
- 5 teaspoons salt
- 1⁄2 teaspoon hot pepper
- In one big pot or vat, saute chopped garlic and onions.
- When translucent, add tomato paste and mix it in thoroughly.
- Then add water (about 10 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
- Boil until beans are tender.
- Then add rice.
- Boil 10 minutes covered, then 10 minutes uncovered.
- Don't stir until the very end.
- You may need to add some more water.
- If it is too watery, boil it uncovered some more.
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This was a very nutritious stew and the taste was somehow bland but satisfying,meaning it didnt blow us away. Made this for me and my husband so I cut down the recipe as well as adding chickpeas. Because I couldn't find black eyed peas here, I used brown kidney peas instead. Before adding the rice I added a tablespoon of vinegar to the tomato sauce and this even balanced the flavors more. Its a nice dish if you want to cook vegetarian. Next time ill serve it with fried bananas if I can find it.
RECIPE SUBMITTED BY
Vegetarian ocean-loving therapist with a passion for cooking, wishing she could cook Ethiopian food as well as the restaurants do!