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Servings
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Ingredients
- 1 Kg Sweet Potato
- 2 Bell Pepper
- 1 Sweet Pepper
- 1 Red Onion
- 2 Garlic Cloves
- 1 Scotch Bonnet
- 800 g Chopped Tinned Tomato (2 Tins)
- 100 g Spicach (Chopped)
- 0.8 Kg Chicken Breast (Diced)
- 200 g Smoked Mackerel (Optional)
- 10 ml Rapseed Oil
Ingredients
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Instructions
- Peel Sweet Potatoes and boil in pot till soft
- While potatoes boil, blend bell peppers, sweet peppers, red onion, chopped tomatoes, garlic and scotch bonnets with water together to form stew base
- Pour oil in another pot and follow with stew base. Cover stew pot and cook for 15 minutes, till you get a thicker consistency
- While stew is cooking, potatoes should be ready, drain and set aside to cool (select few pieces and place them in separate bowl; they will be added later to the pottage)
- Dice the chicken breasts and season them. (Tear the smoked mackerel into small bits and keep aside) [I find that its better to pre-cook the chicken before adding in]
- When the stew is cooked, pour sweet potato inside and mash (mix It as you so potato is totally covered. Once potato is fully mashed, add other pieces (that were separated) into pot (don’t mash, its nice to have chunks in there too)
- While on medium heat, add chicken dices and mackerel; mixing thoroughly to ensure all is immersed. Cover pot and allow to cook for 10 mins; till chicken is cooked
- Chop spinach into small bits, and add gradually into pot (at first, it may seem like it wouldn’t all fit in pot, but spinach wilts which will create space for more). Once all spinach is in, cover pot and allow to cook for further 5 minutes.
- Take off the hob, and serve immediately or package for cooling. Enjoy!
Recipe Notes
Nutritional Info
Cal: 482 | Carb: 47g | Pro: 41g | Fat: 13g
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