Ingredient
2 onions
2 tablespoons of sunflower oil
50g of ginger
small coriander bouquet, separate leaves and stems
3 tablespoons jerk seasoning
2 thyme
strands
400gram can chopped tomato
4 tablespoons red wine vinegar
3 tablespoons demerara sugar
2 cubes of crumbled vegetable broth
1 kilogram sweet potato
400gram cans of black beans
450gram roasted red pepper jar, cut into thick slices
Preparation!
Gently soften the diced onion in the sunflower oil in a large pot or saucepan.
Meanwhile, combine the onion, ginger, coriander stems and coarsely chopped jerk seasoning with a hand mixer. Add to the softened onion and fry until it is fragrant. Add the thyme, chopped tomatoes, vinegar, sugar and bouillon cubes with 600 ml of water and simmer. Simmer for 10 minutes, then drop the sweet potatoes and simmer for another 10 minutes. Stir in beans, peppers and some seasoning, and simmer for another 5 minutes until the potatoes are almost tender. Let cool and cool up to 2 days.
To serve, heat gently on the baking sheet. Coarsely chop most of the coriander leaves and stir in, then serve dispersed with the remaining leaves.