Sweet potato with a sauce of cayenne pepper, ginger and peanuts

A steaming bowl of exotic comfort food for chilly fall days. Serves 4 to 6 people.

Ingredients:

• 4 tbsp sunflower oil
• 1 large onion, chopped
• 4 cloves of garlic
• 5cm ginger root, peeled and chopped
• 75g sweet potato, in cubes (75g is what the recipe says... I use one small sweet potato per person, because I love sweet potatoes)
• 450g white cabbage (I like to use cauliflower instead)
• 1 tbsp paprika powder
• 1 teaspoon cayenne pepper
• 400g pomodorotomatoes (fresh or canned, I use canned), chopped
• 300ml pineapple juice
• 125g peanut butter
• salt and pepper

To garnish:

• 2 carrots, rasped
• 2 raw beetroots, rasped
• 2 bananas, sliced (optional... I'm not a big fan)
• juice of one lime
• some freshly chopped cilantro

Heat the sunflower oil in a large pan. Sautee the onion until soft, then add the garlic and the ginger and sautee for a few minutes. Add the sweet potatoe and the cabbage. Fry the vegetables until soft. Add the paprika and the cayenne pepper, then the tomatoes and the pineapple juice. Cover the pan and let the vegetables simmer. Spoon in the peanut butter. Season with salt and pepper to taste.

To garnish, mix the rasped carrots, beetroot (and optional banan) with the lime juice. Top the stew with this mixture and some chopped cilantro.

Serve with rice, or quinoa.