Carribbean squash & sweet potato stew

13 January 2007


  • 3 medium onions (finely sliced)
  • 1 clove of garlic (crushed)
  • Half a teaspoon of dried red chilli flakes or fresh chilli (without seeds)
  • Half teaspoon ground allspice
  • 400g tin of chopped tomatoes
  • 1 small butternut squash - peeled, seeded and cut into small chunks)
  • 1lb sweet potatoes (peeled and cut into small chunks) pepper to taste
  • 400g can blackeye beans
  • 1 tablespoon (15ml) vegetable oil


  1. Fry onions in the oil until they have softened
  2. Add remaning ingredients, except the blackeye beans. Cover and cook on a medium low heat for approximately 20 minutes, until the squash and the potatoes are soften
  3. Just before you are ready to serve the stew add the blackeye beans and cook for about 5 minutes to heat them through.

Serving suggestions

Serve with rice or a jacket potato with salad


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