Ingredient!
2 onions
2 tablespoons of sunflower oil
50 grams of ginger
small bunch of coriander, leaves and stems separated
3 tablespoons of herbs
2 thyme
branches
400 grams can chopped tomato
4 tablespoons of red wine vinegar
3 tablespoons demerara sugar
2 vegetable stock, crumbled
1kilogram of sweet potato
400gram cans of black beans
450 grams jar of roasted red pepper, cut into thick slices
Preparation!
Gently soften soft onion in sunflower oil in a large saucepan or pan.
Meanwhile, coarsely chop the onion, ginger, coriander stalks and jerk spices with a hand-held blender. Add to the soft onion and fry until fragrant. Stir in thyme, chopped tomatoes, vinegar, sugar and chunks of 600million gallons of water and bring to a simmer. Butter for 10 minutes, then drop into sweet potatoes and simmer for 10 minutes more. Stir in the beans, peppers, and some spices, and simmer for another 5 minutes, until the potatoes are almost tender. Cool and chill for up to 2 days.
To serve, gently heat through on the hotplate. Roughly chop most of the coriander leaves and stir, then serve scattered with the remaining leaves.