This spicy Sanegalese stew by Gladys Nyoth on Tastemade, made with sweet potatoes, carrots, ginger and more may just put you in the “right” mood. Why not give it a try?
- ½ onion, diced
- 1 sweet potato with orange flesh
- 1 sweet potato with white flesh
- 2 carrots
- Garlic powder
- Black pepper
- 5–6 cups vegetable broth
- 3 Tbsp tomato paste
- 2–3 cups peanut butter
- Maca root powder
- 1 red cabbage
- 1 Tbsp olive oil
- 1 lemon
- Gari powder
- Hot sauce:
- 5 habanero peppers
- 3 grains of djassan
- Fresh ginger
- 2 cloves garlic
- A little bit of onion
- ½ tomato
- Magic cube
- Olive oil
- Cut orange sweet potatoes in a batonnet cut (thin sticks), white sweet potatoes in a large dice cut, and carrots in circles.
- In a pot, heat olive oil. Add onions, sweet potatoes and carrots. Add garlic powder, black pepper and salt. Add vegetable broth and tomato paste. Let the the vegetables cook for 15–20 minutes,
- While vegetables cook, prepare the hot pepper sauce: Add all ingredients to a blender (except olive oil) and blend until pureed. Transfer to a small bowl and add 3 tablespoons of olive oil.
- Turn off heat on vegetables, and add peanut butter, mixing well. Remove the vegetables to a baking sheet, leaving the stew broth in the pan. Add maca root powder to the stew broth.
- Set oven to broil. Place vegetables in oven and broil until nicely browned on top.
- Clean red cabbage and remove two whole leaves from the bunch. Place leaves in a bowl, and add olive oil, lemon juice and salt and pepper.
- For the gari: Boil some water over high heat in a small pot. Once the water boils, start adding gari powder.
- Use a wooden spoon to stir until texture is similar to mashed potatoes. Let it cool a bit, then form into medium-sized balls.
- Pour stew in a medium bowl and place one cabbage leaf on top. Add some roasted vegetables on top of the leaf and top with fresh cilantro. Serve alongside gari and hot pepper sauce.
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