Ugandan Sweet Potato Leaves and Beans Stew
A nutritious and hearty stew made with tender sweet potato leaves, protein-rich beans, and a flavorful blend of spices. This dish is a staple in many Ugandan households, offering a delicious way to enjoy leafy greens and legumes.
🧂 Ingredients
- 1 cup Dried beans(e.g., pinto, kidney, or black-eyed peas, soaked overnight or for at least 4 hours)
- 4 cups Sweet potato leaves(washed and roughly chopped (or spinach/kale as a substitute))
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch knob Ginger(grated or minced)
- 0.5 Green bell pepper(diced)
- 2 tablespoons Cooking oil
- 4 cups Water(or as needed)
- 2 tablespoons Peanut butter(smooth or crunchy)
- 1 teaspoon Curry powder
- 1 teaspoon Salt(to taste)
- 0.5 teaspoon Black pepper(ground, to taste)
- 1 Optional: Bouillon cube(crumbled)
👨🍳 Instructions
- 1
Drain the soaked beans and rinse them. Place the beans in a pot with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer until tender (about 30-45 minutes, or longer depending on the bean type). If using a pressure cooker, cook for about 15-20 minutes.
⏱️ 30-45 minutes - 2
While the beans are cooking, heat the cooking oil in a separate large pot or skillet over medium heat.
💡 Tip: Use a pot large enough to hold all ingredients. - 3
Add the chopped onion and sauté until softened and translucent.
⏱️ 3-5 minutes - 4
Add the minced garlic, grated ginger, and diced green bell pepper. Cook for another 2 minutes until fragrant.
⏱️ 2 minutes - 5
Stir in the chopped tomatoes and cook until they begin to break down.
⏱️ 5 minutes - 6
Add the curry powder, salt, and black pepper. Stir to combine.
⏱️ 1 minute - 7
Once the beans are tender, drain them (reserving some of the cooking liquid if desired) and add them to the pot with the vegetable mixture.
💡 Tip: If the beans are too firm, add a little of the reserved cooking liquid. - 8
Stir in the peanut butter until well combined. If using, add the crumbled bouillon cube.
💡 Tip: Peanut butter adds creaminess and a nutty depth of flavor. - 9
Add the chopped sweet potato leaves (or substitute greens) to the pot. Stir well to incorporate them into the stew.
💡 Tip: The greens will wilt down as they cook. - 10
Cover the pot and simmer for about 10-15 minutes, or until the greens are tender and the stew has thickened slightly. Add a little more water or reserved bean liquid if the stew becomes too thick.
⏱️ 10-15 minutes - 11
Taste and adjust seasoning if necessary. Serve hot.
💡 Tip: This stew is delicious served with ugali, rice, or boiled yams.
💡 Pro Tips
- ✓If sweet potato leaves are unavailable, spinach, kale, or collard greens make excellent substitutes.
- ✓For a richer flavor, you can add a small amount of palm oil.
- ✓Ensure beans are cooked until very tender for the best texture.
🔄 Variations
- Add other vegetables like diced carrots or bell peppers.
- For a spicier stew, add a chopped chili pepper along with the tomatoes.
- Incorporate other legumes like cowpeas or pigeon peas.