Preparation
- Peel and dice the sweet potatoes, cut the onion into wedges, slice the garlic thinly, dice the chilli finely, grate the ginger finely and dice the tomatoes. Crush the coriander and cumin seeds finely in a mortar.
- Heat the olive oil in a large pan and fry the onion wedges, turning, until golden brown. Fry the garlic briefly, then toast the ground spices for a moment.
- Add the chilli, ginger, tomatoes, peanut butter, coconut milk and water and bring to the boil. Stir in the sweet potatoes, season with salt and simmer uncovered over a medium heat for 15 to 25 minutes, until tender.
- Roughly chop the peanuts, pick the coriander and mint leaves from the stalks and chop roughly. Season the stew with lime juice, salt and pepper and serve sprinkled with peanuts and herbs, with rice if liked.
Drink with it
White wine · excellent match
Chenin Blanc from South Africa, with some richness
Ripe quince and apple fruit pick up the sweetness of the sweet potato, while the lively acidity cuts through the peanut butter and coconut milk.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Riesling Spätlese feinherb
A hint of residual sweetness tames the green chilli, and the acidity stands up to the tomato and lime, making the creamy stew feel lighter.
Wheat beer · good match
Hefeweizen, pale
Banana-like yeast notes and carbonation suit the sweet potato and coconut, and the bubbles lift the peanut fat from the palate.
Wheat Beer: Where Do Banana and Clove Come From?Aged rum · good match
Aged rum over a large ice cube
Caramel and barrel notes meet roasted peanut and coconut; the ice holds back the alcohol so the chilli does not flare up.
Drinking rum neat: how to get to know a bottling