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Mashed Matooke (or Sweet Potato) with Pinto Bean Stew and Roasted Spiced Sunflower Seeds

Created by WFP Chef Advocate Arthur Potts-Dawson and actor Gladys Kyotungire, this recipe based on the Ugandan cuisine that could help a child reach full potential.

This recipe was created to mark the launch of the World Food Programme’s Feed Our Future at OmVed Gardens. Thirty influencers, chefs and foodies were invited to OmVed on October 8th, eating this meal together and sharing their opinions on how to further the message of #feedourfuture and #sharethemeal.

The matooke banana is a staple food, sound in Uganda and East Africa. In this recipe, it can be substituted for sweet potato.

  • Serves 4
  • 600g Matooke (or sweet potato) peeled and chopped
  • 600g Dried Pinto beans, soaked for 24 hours, cooked for 2 hours until soft
  • 2 Whole aubergines chopped
  • 2 Tins plum tomatoes
  • 1 large white onion chopped into 1cm sized cubes
  • 3 Celery sticks, chopped into 1cm sized cubes
  • 3 Medium sized carrots, chopped into 1cm sized cubes
  • 1 Tbsp fresh ginger, finely chopped
  • 4 tbsp Parsley, chopped
  • 150g Fresh spinach, chopped
  • 200g Sunflower seeds
  • 1 tsp Smoked paprika
  • 50g Butter
  • 1 tsp Sunflower oil
  1. Place the matooke (or sweet potato) into a saucepan, cover with cold water, add 2 pinches of sea salt. Bring the matooke to a boil, turn down to simmer. Cook for 20 minutes or until tender. Strain the water and reserve for the stew. Mash the matooke with 50g butter and a little more salt. Reserve warm.
  2. Heat a knob of butter and oil in a medium sized saucepan. Add onions and saute for about 3 minutes. Add the aubergine, garlic and ginger and cook for 8 minutes on a high heat, stirring continuously. Add the celery, carrots and a pinch of salt. Cook for a further 7 minutes, stirring occasionally. Add the tomatoes and their juice, 3 tablespoons of the parsley, black pepper and salt with 2 cups of the sweet potato cooking water. Cover and cook for 8 minutes.
  3. Add in the cooked Pinto beans and stir. Cook for 20 minutes, then add the chopped spinach. Season to taste. Add the final tablespoon of fresh parsley. Season with cracked black pepper and let sit for 5 minutes. In a frying pan, toast the sunflower seeds with a teaspoon of sunflower oil and the paprika. Stir over a hot setting for 5 minutes. Spoon the matooke on to the plate and serve the stew alongside. Sprinkle the sunflower seeds over the top. Serve and enjoy.