RCI-VG.002.0052.001
Groundnuts and Sweet Potatoes
Ideal as packed lunch for school chidren.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- kilogramme of sweet potatoes (Peeled)<br />1 unit
- kilogramme of groundnuts (peanuts) toasted and pounded<br />1 unit
- 1 unit
Method
1
Cut the peeled sweet potatoes into 2-3 cm cubes to ensure even cooking throughout.
2
Place the sweet potato cubes in a large pot and cover with water, then bring to a boil over medium-high heat.
10 minutes
3
Add a pinch of salt to the boiling water to season the potatoes as they cook.
4
Continue boiling until the sweet potatoes are tender when pierced with a fork, about 15-20 minutes.
18 minutes
5
Drain the cooked sweet potatoes thoroughly in a colander, reserving about 1 cup of the cooking water.
6
Return the drained sweet potatoes to the pot and add the pounded groundnuts, stirring well to combine.
7
Add the reserved cooking water gradually while stirring to reach a creamy, porridge-like consistency.
3 minutes
8
Simmer over low heat for 2-3 minutes, stirring occasionally to prevent sticking and ensure the groundnuts are evenly distributed.
9
Taste and adjust salt as needed, then serve hot while the dish is still warm and creamy.