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Jerk Sweet Potato and Black Bean Curry

Jerk Sweet Potato and Black Bean Curry is a modern Jamaican recipe for a classic curry of sweet potatoes and black beans with roasted peppers that can be served as a vegetarin main course or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jerk Sweet Potato and Black Bean Curry.

prep time

40 minutes

cook time

50 minutes

Total Time:

90 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesSpice RecipesBean RecipesJamaica Recipes

Today, at my wife’s behest I’m cooking Jamaican style. Normally this curry would be served as a main dish, accompanied by rice and peas, coconut rice or your choice of flatbread. Today, however this curry will be my accompaniment and I am going to serve with jerked hake fillets and jerked chicken thighs.

Jerking is a traditional Jamaican way of spicing or marinading meat (depending on whether you are using a dry or ‘wet’ mix) prior to cooking. Originally the process of ‘jerking’ was that of poking holes in the meat so that the marinade could penetrate further, providing more flavour to the meat. Eventually the term ‘jerk’ came to refer to the particular spice/marinade blend that was typically used for the meat (always containing hot chillies and the native allspice (pimenton) berry).

Today I will be using jerk spices for this curry and a green jerk marinade for my fish and chicken. You can find my jerk spice blend recipe and jerk marinade recipe on this site. We grow our own Scotch Bonnet chillies, based on a very hot but flavoursome Cote d’Ivoire pepper. However, in KwaZulu-Natal the typical hot chilli is the habanero, as the waxy skin performs better (is more resistant to fungus) in the humid climate.

Like many stew-type dishes the flavours of this curry improve the next day. So, if you can prepare the day before and re-heat the following day. Of course, we are all busy so it’s not always practical to do this. So I made this on the day it was going to be served but I prepared it in the morning and re-heated for supper. However, let’s just say that we will be looking forward to leftovers tomorrow.

I bought a jar of roasted peppers in oil, so rather than wasting the flavour I used that oil in my frying. The original recipe called for quite a bit of sugar which made it a little sweet for my taste. I’ve reduced the sugar but added some balsamic vinegar for balance.

Note that white sweet potato is the commonest in South Africa, not the orange or pink types. You will get these, but they are seasonal. Considering that this type of stew might well be based on yam in Jamaica (true yam that is) the colour here will be more accurate.

Ingredients:

1 onion, diced
1 onion, coarsely chopped
2 tbsp oil (I used the oil from the roasted peppers)
50g ginger, peeled and coarsely chopped
1 small bunch of coriander (cilantro), leaves and stems separated
2 tbsp jerk seasoning
1 chilli (anything from a cayenne to a Scotch bonnet, depending on desired level of heat) (optional)
2 sprigs of thyme
400g tin of chopped tomatoes
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
1 tbsp demerara sugar
1 vegetable stock cube
500g (1 lb) sweet potatoes (or yam), peeled and cut into chunks (I used African white sweet potatoes)
400g (14oz) tin of black beans, drained
285g (10oz) jar of roasted peppers, cut into strips
Salt and freshly-ground black pepper, to taste

Method:

Heat the oil in the base of a casserole or cast-iron pot. Add the onion and fry gently for about 5 minutes, or until soft and translucent.

Combine the onion, ginger, coriander stalks, chilli (if using) and jerk seasoning in a jug and whizz together with a hand (stick) blender. Add to the fried onion and continue frying for about 90 seconds, or until aromatic.

Stir in the thyme, tomatoes, vinegars, sugar and stock cube with 500ml (2 cups) water and bring to a simmer. Cook, covered, for 10 minutes then add the sweet potatoes and continue simmering for 10 minutes more.

Stir in the beans and bell peppers, adjust the seasonings to taste and simmer for 5 minutes more. The sweet potato pieces should be just tender; if not cook for a few minutes more. At this stage the curry can be cooled and stored in the refrigerator for up to 2 days.

To serve, heat through on the hob or barbecue. Coarsely chop most of the coriander leaves and stir into the curry. Garnish with the remaining coriander leaves and serve.