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Stew, East African Sweet Potato (P)
Source: Family Circle Magazine, Oct. '03
Serves: 4

2 tbsp. oil
1 large onion, chopped
1 sweet red pepper, cut into 1" pieces
1 yellow pepper, cut into 1" pieces
1 green pepper, cut into 1" pieces
2 jalapeno chilies, finely chopped, with seeds (optional)
2 cloves garlic, finely chopped
2 14-ounces cans diced tomatoes
2 cups water
2 tbsp. light brown sugar, packed
1-1/2 tsp. cumin
3/4 tsp. cinnamon
1 tsp. salt
1kg sweet potatoes, peeled, cut into 1" pieces
1 15 or 19-ounce can chick peas, drained and rinsed
1 10-ounce box couscous
2 tbsp. cilantro, chopped

In a large pot, heat oil on medium-high. Add onion, peppers, and garlic. Sauté until softened, about 5 minutes.

Add tomatoes, water, spices; stir until sugar is dissolved.

Add sweet potatoes and chick peas. Cover, bring to boil, reduce heat, simmer covered, stirring occasionally until potatoes are tender, around 40 minutes.

About 5 minutes before the stew is finished cooking, prepare couscous according to directions.

To serve, spoon stew over couscous, sprinkle with cilantro.

Posted by Chaviva Braun

Nutritional Info Per Serving: N/A