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Senegalese sweet potato, rice and beans stew
From: Geri

In the early 1990's, a housemate of mine went to Goree Island in Senegal, and came back with this recipe and a husband :-) This is a hearty, tasty stew of yams, black-eyed peas, and rice. I like to serve it on New Years Day. Use more or less hot pepper depending on your preference.

SERVES 17

  • 1/2 cup vegetable oil
  • 5 large onions, chopped
  • 10 cloves garlic, chopped
  • 1 (6 ounce) can tomato paste
  • 2 cups black-eyed peas (pre-soaked)
  • 5 carrots, well-chopped
  • 2 yams or sweet potatoes, well-chopped
  • 5 cups rice
  • 1 vegetable bouillon cube
  • 5 teaspoons salt
  • pepper
  • 1/2 teaspoon hot pepper

In one big pot or vat, saute chopped garlic and onions.

When translucent, add tomato paste and mix it in thoroughly.

Then add water (about 10 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.

Boil until beans are tender.

Then add rice.

Boil 10 minutes covered, then 10 minutes uncovered.

Don't stir until the very end.

You may need to add some more water.

If it is too watery, boil it uncovered some more.