Ingredients
Scale
- 1 lb beef stew meat or plant-based alternative
- 2 tablespoons olive oil or traditional African palm oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 fresh tomatoes, diced
- 1 sweet potato, cubed
- 1 cup cooked black beans
- 2 Scotch bonnet peppers, chopped (adjust for heat preference)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by dicing the beef or preferred protein, chopping the onion, mincing garlic, and dicing tomatoes. Prepare the sweet potato and Scotch bonnet peppers.
- Heat olive or palm oil in a large pot over medium heat. Add beef and cook until browned on all sides, locking in the flavors.
- Add chopped onions, garlic, and grated ginger. Cook until translucent and fragrant.
- Add diced tomatoes, smoked paprika, cumin, and turmeric. Stir well and cook for about 5 minutes.
- Mix in cubed sweet potatoes and chopped Scotch bonnet peppers. Cook briefly to soften.
- Pour in broth, season with salt and pepper, bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes.
- Stir in black beans during the last 10 minutes of simmering. Adjust seasoning as needed.
Notes
- Adjust Scotch bonnet peppers to control the level of spiciness.
- You can substitute beef with tofu or tempeh for a vegetarian version.
- Serve with rice, flatbreads, or plantains for a complete Wakandan meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg