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African stew with Cooking banana
Ingredients
- 300 g (10.59 ounces) Red onions
- 400 g ( 14.11 ounces) Sweet potatoes
- 500 g (17.64 ounces) Plantains
- 300 g (10.59 ounces) Tomatoes
- 2 tablespoons Peanut oil
- 500 ml (16.91 US fluid ounces) Hot vegan vegetable broth
- 400 g (14.11 ounces) Strained tomatoes (canned)
- 450 ml (15.22 US fluid ounces) Coconut milk (canned)
- 1-2 tbsp. Berbere (African spice mix)
- 1 Organic lime (untreated, unwaxed)
- 2-3 stalks coriander
Instructions
- Peel, halve, and coarsely dice the onions. Peel the sweet potatoes, rinse, drain and cut into coarse pieces.
- Peel the plantains and cut them into slices about 1 cm thick. Rinse the tomatoes, dry them, cut them in half, and remove the stalks.
- Heat the oil in a pot. Sauté the onion cubes, add the potato cubes and sauté for 2-3 minutes. Add banana slices and tomato cubes and sauté for a short time.
- Add vegetable broth, strained tomatoes, and coconut milk, season with salt and Berbere. Bring the stew to a boil, cover, and simmer over low heat for about 25 minutes, stirring occasionally.
- Meanwhile, rinse the lime with hot water, dry it and finely grate the zest. Cut the lime in half and squeeze out the juice.
- Rinse the cilantro, pat dry, and pluck the leaves from the stems if desired.
- Season the African stew with salt, lime zest, and juice. To serve, garnish the stew with cilantro.
Source: Dr. Oetker Vegan von A-Z (German)