Summary

Ingredients

• 800 g sweet potato (s)
• 100 g onion (s)
• 3 cloves garlic
• 1 chilli pepper (s), green
• 40 g iner, fresh
• 1 kg tomato (s)
• 1 tablespoon coriander seeds
• 1 tablespoon cumin
• 5 tablespoon olive oil
• 400 ml water
• 4 tablespoon peanut butter, coarse
• salt and pepper
• 40 g peanuts, roasted and salted
• 8 stalks coriander green
• 2 stalks mint

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Instructions

1. Peel, wash and dice sweet potatoes. Peel the onions and garlic cloves, cut the onions into wedges and the garlic into thin slices. Clean the chilli pepper and cut into small cubes. Peel the ginger and grate finely. Wash the tomatoes, remove the stalks and dice the tomatoes. Finely crush the coriander and cumin seeds in a mortar.
2. Heat the olive oil in a large saucepan and stir-fry the onion wedges until golden brown. Add the garlic slices and fry briefly. Add the ground spices and toast them briefly. Add the chilli, ginger, tomatoes, peanut butter and 400 ml water and bring to the boil. Add sweet potatoes and season with salt. Cook over a medium heat for about 15 minutes and season with salt and pepper.
3. Roughly chop the peanuts. Wash the coriander and mint, shake dry, pluck the leaves from the stems and cut roughly.
4. Serve the stew sprinkled with peanuts and herbs.