When I went to West Africa in 2016, I was excited to try new foods and taste new flavors.
However, during the week that I made a video in Africa, I never tasted African food. The missionaries warned us not to buy any unpackaged food, and the cooks at the compound where we stayed made American food. The one day that they made African food, I was sick.
The closest I got to African food was this “Milky Coco” on our drive from Ghana to Togo.
In America two years later, I finally decided to cook my own West African food.
We’ll pretend I learned how to make this while I was in Africa.
- 1 cup of rice, measured dry and cooked according to package directions
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, minced
- one 28 ounce can chopped tomatoes
- 1 cup chicken or vegetable broth
- 1 pound of sweet potatoes, cubed
- 2 and 1/2 tablespoons of peanut butter
- peanuts for topping
- Cook rice according to package directions.
- Prepare all vegetables and spices (dice the onion, mince the garlic and ginger, and cube the sweet potatoes)
- In a medium soup pot, cook onion and garlic in a little bit of oil. Once onion is translucent, add curry powder and ginger.
- Stir tomatoes, broth, sweet potatoes, and peanut butter. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Stir stew over rice. Eat and enjoy!