Chikwanda (Zambian Sweet Potato Stew)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 hot pepper (optional, for heat), chopped
• 2 large sweet potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 2 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• ½ teaspoon ground turmeric
• Salt, to taste

Ingredients for 2 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat.

   Stovetop
2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.

3. 3

   Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.

4. 4

   Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices.

5. 5

   Add the diced sweet potatoes and sliced carrot to the pot. Mix well with the spiced vegetables.

6. 6

   Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged.

7. 7

   Bring the mixture to a gentle simmer and cover the pot with a lid.

   Stovetop
8. 8

   Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through.

9. 9

   Season the stew with salt to taste, adjusting the seasoning according to your preference.

10. 10

    Remove the pot from the heat and let the stew rest for a few minutes before serving.