Ingredient ! 2 onions. 2 tablespoon  sunflower oil. 50 gram ginger. small bunch coriander, leaves and stalks separated. 3 tablespoon jerk seasoning. 2 thyme.  sprigs. 400 gram can chopped tomato. 4 tablespoon red wine vinegar. 3 tablespoon demerara sugar. 2 vegetable stock cubes, crumbled. 1 kilogram sweet potato. 400 gram cans black beans. 450 gram jar roasted red pepper, cut into thick slices.
Preparation ! Gently soften the diced onion in the sunflower oil in a big pan or casserole. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600milli liter water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days. To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.