Ingredients
1 Jar Zims Tribe Sauce
⅓ medium puna yam (it’s about 500g or ~2 cups) (use regular or sweet potatoes if you can’t find yam)
85g Smooth peanut butter (⅓ cup)
1 tin/can beans of choice (drained black-eyed peas or kidney beans)
500ml vegetable broth
Salt and Pepper Extras to serve
Bed of rice
Handful of salted peanuts
Fresh coriander / cilantro
1 plantain
1 1/2 tsp Zims Tribe Garlic Ginger Chili Oil
Serves: 2
Cook time: 35 minutes
Prep time: 5 minutes
Instructions
1. Cut up the yam into chunks around 1.5″ / 3cm each side. Boil in water for 20 minutes or until a fork easily goes through them. While the yams are cooking, prepare the rest of the stew and plantain.
2. In a saucepan, mix the stock and Zims Tribe Sauce on a medium heat for a few minutes.
3. Add the smooth peanut butter. Mix in well so it’s fully combined with the sauce and stock.
4. Then add the beans. Let them cook in the sauce for a further 5 minutes.
5. Begin frying the plantain. Cut them up into slices about ¼ inch thick. Heat the Zims Tribe Garlic Ginger Chili Oil in a frying pan. Once it’s hot, fry the plantain for a few minutes on each side, and season with a little salt and pepper.
6. Drain the yam, and add to the stew. Cook for a further 5 minutes, stirring occasionally, but not too vigorously so the yam pieces stay whole.
7. The stew will continue to thicken up, especially overnight (so totally yummy to make the night before).
8. Serve the stew on a bed of rice, and with the plantain on the side. Sprinkle with salted peanuts and fresh coriander.
