Chikwanda (zambian Sweet Potato Stew)

Ingredients

• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 tomato
• 1 hot pepper
• 2 large sweet potatoes
• 1 carrot
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• ½ teaspoon ground turmeric

Steps

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic to the pot.
3. Sauté until the onions are soft and translucent.
4. Add the diced tomato and chopped hot pepper (if using) to the pot.
5. Cook until the tomato is soft and tender.
6. Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices.
7. Add the diced sweet potatoes and sliced carrot to the pot.
8. Mix well with the spiced vegetables.
9. Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged.
10. Bring the mixture to a gentle simmer.
11. Cover the pot with a lid.
12. Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through.
13. Season the stew with salt to taste, adjusting the seasoning according to your preference.
14. Remove the pot from the heat.
15. Let the stew rest for a few minutes before serving.