Ingredients
2 onions, sliced
Seasoning Paste
2" ginger, peeled
1 onion
2 cloves garlic
3 tbsp jerk seasoning - see tips below
100 ml pineapple juice
1 tbsp dried coriander
1 tbsp dried thyme
2 cans chopped tomato
3 tbsp balsamic vinegar
3 tbsp dark brown sugar
500 ml vegetable stock
2 large sweet potatoes, peeled and cut into chunks
2 tins black beans, drained and rinsed
large jar roasted red peppers, drained and sliced
Method
Fry the two onions in oil until softened, about 5 minutes. Meanwhile, blend all the seasoning paste ingredients together with a hand blender.
Add the paste to the onion in the pan and fry for a few minutes until flavours come out.
Add the chopped tomatoes, vinegar, sugar and stock. Simmer for 10 minutes. Add the sweet potatoes, cook for another 12 - 15 minutes more.
Add in the beans and peppers and simmer for another 5 minutes until the sweet potatoes are done. Serve with rice and scatter with coriander leaves.
Tips
Swill the hand blender around in the stock to clean it of the debris from the paste so you don't waste any.
I buy the 200 ml lunchbox size pineapple juices, and I use the other 100 ml to make up part of the stock.
Jerk seasoning that you buy in the shops is really heavy on salt. I like to make up my own. Might not be completely authentic but I like the taste of it. I keep it in a kilner jar.
2 tbsp ground allspice
2 tsp chipotle powder
1 tsp cumin
1 tsp oregano
1 tbsp garlic powder
1 tbsp thyme
1 tbsp onion granules
2 tsp brown sugar
2 tsp black pepper
1 tsp paprika
1 tsp turmeric
2 tsp ground coriander
