This spicy stew made with sweet potatoes, carrots, ginger and more may just put you in the mood.
1/2 onion, diced
1 sweet potato with orange flesh
1 sweet potato with white flesh
5-6 cups vegetable broth
3 tablespoons tomato paste
2-3 cups peanut butter
Maca root powder
1 red cabbage
1 tablespoon olive oil
5 habanero peppers
3 grains of djassan
2 cloves garlic
A little bit of onion
Cut orange sweet potatoes in a batonnet cut (thin sticks), white sweet potatoes in a large dice cut, and carrots in circles.
In a pot, heat olive oil. Add onions, sweet potatoes and carrots. Add garlic powder, black pepper and salt. Add vegetable broth and tomato paste. Let the the vegetables cook for 15-20 minutes,
While vegetables cook, prepare the hot pepper sauce: Add all ingredients to a blender (except olive oil) and blend until pureed. Transfer to a small bowl and add 3 tablespoons of olive oil.
Turn off heat on vegetables, and add peanut butter, mixing well. Remove the vegetables to a baking sheet, leaving the stew broth in the pan. Add maca root powder to the stew broth.
Set oven to broil. Place vegetables in oven and broil until nicely browned on top.
Clean red cabbage and remove two whole leaves from the bunch. Place leaves in a bowl, and add olive oil, lemon juice and salt and pepper.
For the gari: Boil some water over high heat in a small pot. Once the water boils, start adding gari powder. Use a wooden spoon to stir until texture is similar to mashed potatoes. Let it cool a bit, then form into medium-sized balls.
Pour stew in a medium bowl and place one cabbage leaf on top. Add some roasted vegetables on top of the leaf and top with fresh cilantro. Serve alongside gari and hot pepper sauce.