Sweet Potatoes Congolese Recipes

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

REPUBLIC OF CONGO: EASY FUFU

Steps:

• Peel and dice yam/sweet potato into 1 in (2.5cm) cubes.
• Place in saucepan and cover with cold water by 1 in (2.5cm).
• Bring to boil over high heat.
• Reduce heat to low and simmer for 20 minutes, until tender. Strain. Add to food processor with butter.
• Puree in food processor for 4 minutes scraping the sides and bottom several times.

SWEET POTATOES CONGOLESE

Steps:

• Blend flour and beer until a smooth batter has been obtained. and set aside.
• Blanch sweet potatoes for 5 minutes in boiling water.
• Peel and slice sweet potatoes.
• Combine honey, brandy and lemon peel.
• Marinate sweet potatoes for 1 hour in this mixture.
• Without drying slices, dip them in the batter.
• Fry them in batches in the deep fat heated to 390F until golden brown.
• Serve very hot.

SWEET POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
• Allow potato to cool at least 5 minutes before peeling skin off.
• In a large bowl, mash potato with masher or fork until smooth.
• Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
• Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
• Slice into ½-inch (1 cm) rectangles and set aside.
• Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
• Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
• In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
• Add gnocchi to pan with the sage and butter, tossing until lightly golden.
• Top with more Parmesan cheese.
• Enjoy!