SWEET POTATO AND PEANUT STEW
Ingredients1-2 tbsp olive oil
1 medium onion
2 cloves of garlic
2 tbsp tomato purée
4 medium sweet potatoes
400g tinned chopped tomatoes
500 ml hot vegetable stock
100 g spinach leaves, shredded or frozen
120 g peanut butter
1. Fry 1 chopped onion in olive oil for 10 minutes until soft onion frying in pan
2. Add 2 cloves chopped garlic and continue to fry for 1-2 minutes onion and garlic frying in pan
3. Add 2 tbsp tomato puree, 4 peeled and chopped sweet potatoes and a 400g tin of chopped tomatoes pan with chopped tomatoes, tomato puree and sweet potatoes
4. Pour in 500ml hot vegetable stock vegetable stock being poured into pan
5. Cook for around 15 minutes, until the sweet potatoes are soft cooked sweet potato stew
6. Add 100g spinach and 120g peanut butter spinach and peanut butter being added to stew
7. Stir well and cook for five minutes
Ful Medames Sudanese Fava Beans
400 gms of dry fava beans. Soak in water for 6 hours overnight.
Red onions, diced
Arugula or rocket leaves
Sesame oil or extra virgin olive oil
Black pepper, cumin powder,
Optional: boiled eggs.
Soak dry fava beans in water overnight.
Cook fava beans on stove set on medium for at least 2 hours, until soft.
Place your fava beans, including some broth, and place on medium bowl.
Mash the beans lightly using a masher or coke bottle.
Add salt and seasonings.
Add tomatoes, red onions, feta cheese and arugula or rocket leaves.
Spread generous amount of sesame oil over the top.
Serve with bread.
Sudanese beef and peanut butter toastie
2 tbspvegetable oil
500 gbeef mince
1 tbspground cumin
2green cardamom pods
2garlic cloves, finely chopped
1 tbspbrown sugar
1long green chilli, seeded and finely chopped
45 g(½ cup) dessicated coconut, toasted
2 tbspcrunchy peanut butter, or to taste
1 tbspsherry vinegar
4pieces injera bread (see Note)
8slices paneer cheese
1 cupshredded wombok (Chinese cabbage)
2spring onions, thinly sliced
½ cupcoriander leaves
Heat the oil in a heavy-based saucepan over high heat.
Add the mince and cook, breaking it up with a wooden spoon for 5 minutes or until browned. Add the spices and garlic, reduce the heat to medium and cook for a few minutes or until fragrant.
Stir in the onion, tomato, sugar, chilli and coconut.
Add enough water to loosen the mixture, then reduce the heat to low cook for a few more minutes or until slightly thickened.
Add the peanut butter to taste, then adjust the flavour with the sherry vinegar.
Remove from the heat and set aside.
Mix together the salad ingredients.
To assemble, spread one quarter of the beef over the bottom half of a piece of injera bread. Top with a quarter of the salad and two slices of paneer. Fold over the bread to enclose the filling. Cook in a sandwich press until toasted and golden. Repeat with the remaining fillings and bread. Cut into wedges and serve.