Caribbean Sweet Potato Stew

Caribbean cuisine has been shaped by many factors, including the region’s extensive history with colonisation, and its wonderful warm climate. This sweet potato stew is not necessarily a traditional Caribbean dish, but it’s my own celebration of some of the Caribbean’s most iconic ingredients – sweet potatoes, coconut, beans, tomatoes, and more. A lot of Caribbean food is meat-based, but this is a totally vegan stew.

The recipe makes a nice big batch – easily enough for 6 people – so it’s perfect for cooking up to feed a hungry crowd.

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Ingredients

Here’s what you’ll need to make this hearty vegetarian stew. See the printable recipe card below for detailed ingredient quantities.

• sweet potatoes
• cabbage. I used a savoy cabbage, but use whatever you have.
• canned beans. I like to use two different kinds, to add a bit of interest – this time I used cannellini beans and kidney beans, but black eye beans or black beans would also be great.
• canned tomatoes
• onion
• ginger and garlic. I used the pre-minced versions (ginger paste / garlic paste) for convenience, but you can use fresh if you prefer.
• coconut milk
• BBQ sauce (preferably a Jerk BBQ, for Caribbean flavour, but any will do)

As with any similar hearty stew, you can pretty much throw whatever you like into a dish like this. Ideally, choose vegetables that benefit from low, slow cooking (rather than anything that will cook down into mush). For example:

• bell peppers
• frozen peas
• carrots
• parsnips
• potatoes
• celery
• kale
• spring onions