Chikwanda (Zambian Sweet Potato Stew)
Chikwanda is a Zambian stew that showcases the natural sweetness of sweet potatoes in a rich and savory sauce. This comforting dish is a favorite in Zambian cuisine, combining the earthiness of sweet potatoes with a medley of aromatic spices.
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves of garlic, minced
1 tomato, diced
1 hot pepper (optional, for heat), chopped
2 large sweet potatoes, peeled and diced
1 carrot, peeled and sliced
2 cups vegetable broth or water
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
½ teaspoon ground turmeric
Salt, to taste
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.
Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.
Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices.
Add the diced sweet potatoes and sliced carrot to the pot. Mix well with the spiced vegetables.
Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged.
Bring the mixture to a gentle simmer and cover the pot with a lid.
Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through.
20–25 minutes
Season the stew with salt to taste, adjusting the seasoning according to your preference.
Remove the pot from the heat and let the stew rest for a few minutes before serving.
- •You can add other vegetables like spinach or bell peppers to the stew for added taste and nutrition.
- •For a creamier texture, you can mash some of the cooked sweet potatoes with a fork and mix them back into the stew.
- •Sweet potatoes are a rich source of vitamins A and C, fiber, and essential minerals.