African Kumara & Peanut Stew

Heat the olive oil in a large pan. Dice the onion and garlic and add with the paprika, cumin, turmeric, cayenne pepper and ground coriander. Cook for a minute, then grate in the ginger.

Add the diced kumara and cook, stirring regularly, for 5 minutes.

Pour in 900ml water, the stock cube, chopped tomatoes, tomato puree, and peanut butter. Season with salt and pepper and simmer for 20 minutes.

Meanwhile, rinse the rice and place in a saucepan with water and a pinch of salt. Bring to the boil, reduce heat, and simmer for about 10 minutes. When nearly all the water has been absorbed, remove from the heat, put the lid on, and steam for 10 to 15 minutes.

Add the black beans to the stew and cook for a further 5 minutes until the kumara is tender but still holds its shape.

Stir in the lemon juice and parsley, season to taste, and serve over the rice.