Ethiopian Sweet Potato Stew

Ingredients

• 2 large sweet potatoes
• 1 medium onion
• 2 medium tomatoes
• 3 cloves garlic
• 2 tsp berbere spice
• 2 tbsp olive oil
• 1 tsp salt
• 2 cups water

Instructions

1. 1

   Peel and dice the 2 large sweet potatoes into 1-inch cubes. Dice the 1 medium onion and mince the 3 garlic cloves.

2. 2

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the minced garlic and 2 tsp berbere spice. Stir constantly for 1 minute until fragrant.

4. 4

   Add the 2 diced tomatoes and cook until they break down into a thick sauce, about 5 minutes.

5. 5

   Add the sweet potato cubes, 2 cups water, and 1 tsp salt. Stir to combine.

6. 6

   Bring to a boil, then reduce heat to low. Cover and simmer until sweet potatoes are fork-tender, about 20-25 minutes.

7. 7

   Uncover and simmer for another 5 minutes to thicken the sauce slightly. Serve hot.

Tools you’ll need

• Large pot
• Chef's knife
• Cutting board
• Wooden spoon

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