Hello lovelies!
Winter has finally arrived at Augsburg. It’s cold and it snows a lot at the moment. For me, this means stew season. As I had two huge sweet potatoes at home, I wanted to use those and that’s how I happened to make this awesome sweet potato and peanut stew. It’s kind of spicy, sweet and sour and it keeps me filled for hours. Furthermore, I made some really quick flatbread in a pan, because I just love to have some bread to dip with stews. Give it a try- it really tastes amazing!
For 4 portions sweet potato and peanut stew you need:
- 2 cloves of garlic
- 1 chili pepper
- 2 big sweet potatoes
- 500ml veggie stock
- 250ml tomato sauce
- caraway seeds, coriander, Harissa
- salt, pepper
- lemon juice
- 1 tbsp. brown sugar
- 50-100g peanut butter
- oil for frying
- peanuts for garnish
For 4 flatbreads you need :
- 200g white flour
- 5g salt
- 100ml hot water
Preparation:
First, you peel the cloves of garlic and wash the chili pepper. Then you finely chop both and put them aside. Next you peel the sweet potatoes and cut them into medium-sized cubes. Now add some oil to a big pot and fry the garlic and chili on medium-high heat. Then you add one teaspoon of each caraway seeds, coriander and harissa and roast until fragrant. Now take the juice of half a lemon (about 1.5 tablespoons) and deglaze the spices with it. Next, you add in the sweet potato cubes, veggie stock and tomato sauce. Let everything come to a boil and add a tablespoon of brown sugar. Allow the stew to simmer for about 15 minutes with the lid put on.
Meanwhile you can prepare the dough for the flatbread. Therefore mix the white flour with the salt in a bowl. Then you add in the hot water and stir everything together using a fork. When you can’t go on with the fork, knead in the rest of the flour by hand. Now you form the dough into a roll and divide it into four pieces. On the floured counter top, roll those pieces into round flatbreads.
When the sweet potatoes are nearly done, add the peanut butter to the stew and prepare some peanuts for garnish. Therefore, chop them and roast them with a bit of salt in a dry pan. Now take a pan which is big enough for your flatbreads and preheat it. Fry each flatbread for a few seconds on both sides. It will blister and it should be lightly browned. Before serving dinner, season your sweet potato and peanut stew to taste with salt and pepper and bind it with some flour if necessary.
Have fun!
XOXO, Stef