Senegalese Sweet Potato, Rice and Beans Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I am cutting the recipe down as the original serves 17. Ingredients:
1/4 cup vegetable oil |
2 1/2 large onions, chopped |
5 garlic cloves, chopped |
0.5 (6 ounce) can tomato paste |
1 cup black-eyed peas (pre-soaked) |
2 carrots, well-chopped |
1 yam, well-chopped |
2 1/2 cups rice |
1 vegetable bouillon cube |
2 1/2 teaspoons salt |
pepper |
1/4 teaspoon hot pepper |
Directions:
1. In one big pot or vat, saute chopped garlic and onions.
2. When translucent, add tomato paste and mix it in thoroughly.
3. Then add water (about 5 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
4. Boil until beans are tender.
5. Then add rice.
6. Boil 10 minutes covered, then 10 minutes uncovered.
7. Don't stir until the very end.
8. You may need to add some more water.
9. If it is too watery, boil it uncovered some more.
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