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Vegetarian Nigerian Stew

Ingredients

  • 3 tbsp light olive oil
  • 2 lbs white sweet potatoes, peeled, cooked and sliced into ¼” round slices
  • 12 oz ginger ale
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3-4 onions, thinly sliced (3 if they are large, 4 if they are small)
  • 1 28 oz can diced tomatoes
  • 10 oz fresh baby spinach
  • 1 tsp cornstarch mixed just before finishing stew
  • 1 tbsp cold water mixed just before finishing stew
For Serving
  • cooked brown or white rice
Garnish
  • fresh spinach leaves
  • chopped tomatoes

Instructions

  • Heat the oil in the bottom of a Dutch Oven over medium heat, and all the onions that have been thinly sliced. Cook until onion slightly softens, about 5 minutes.
  • Add the can of diced tomatoes, ginger ale, red pepper, black pepper, and salt. Stir mixture to incorporate.
  • Cover and cook at a low simmer for 1.5 hours.
While your stew is simmering:
  • If serving over rice, you can cook the rice according to package directions while stew is simmering.
    You can also use this time to cook your sweet potatoes, peel and slice into ¼” round slices.
  • After 1.5 hours, add your cooked, peeled and sliced sweet potatoes and gently incorporate into the tomato and onion mixture. Simmer for 5-7 minutes.
  • Mix 1 teaspoon of cornstarch with 1 tablespoon cold water. Stir the cornstarch mixture into simmering beef and cook until slightly thick about one minute.
  • Turn the heat off on the pot and add all the spinach. The residual heat from the stew will wilt the spinach while keeping a bright green color.
  • Serve immediately over cooked rice.
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