Tanzanian Banana & Yam Stew

Tanzanian Banana & Yam Stew


1 Hour









Vegetarian, Vegan, Coeliacs, Contains Nuts, Dairy Free, Gluten Free

Making this recipe


1 teaspoon white Cumin seeds

1 teaspoon Clove buds

150ml Groundnut oil

900g Yams, peeled & cubed

1 teaspoon Habanero chillies

1 tablespoon fresh coriander

1 red onion, chopped

1 tomato, skinned & quartered

1 carrot, diced

2 garlic cloves, chopped

1 teaspoon ground turmeric

300ml coconut milk

1.2 litres vegetable stock

1 tablespoon cornflour, mixed with 2 tablespoons water

2 Bay leaves

6 cashew nuts

2 green bananas, thickly sliced

Sea salt, to taste

Black peppercorns, to taste



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Tanzanian Banana & Yam Stew

Dry-roast the white cumin seeds and cloves. Allow to cool & grind.

In a large pan, fry the yam pieces in medium hot oil until golden. Remove the yam pieces and set aside.

Turn the heat down a bit and throw in the finely chopped Habanero Chilli, coriander, onion, tomato, carrot, garlic, turmeric and ground cumin & cloves. Fry for two to three minutes.

Add the coconut milk and stock and bring to the boil. Turn down the heat to a gentle simmer, then stir in the cornflour.

Throw in the bay leaves, fried yams, cashews and banana, season to taste, cover and simmer for 30 minutes.

Allow to rest for 10 minutes then serve.

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