Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl

• vegan
• african-fusion
• sweet-potato
• teff
• swahili-coast
• plant-based
• gluten-free
• ancient-grains
• Nia

Introduction

Jambo! I'm Nia. Today, I’m bringing the warmth of the Swahili Coast to your kitchen, with a twist that honors the deep umami notes loved in Asian cuisine. This dish is a marriage of East African spice trade history and modern plant-based innovation. We’re using ancient teff and millet for a nutty base, topped with miso-glazed sweet potatoes that melt in your mouth. It's vibrant, soulful, and perfectly balanced for a robust dinner.

Ingredients

• 1 cup mixed Teff and Millet grains (rinsed)
• 2 large Orange Sweet Potatoes, cubed
• 1 tablespoon White Miso paste
• 1 can (400ml) Full-fat Coconut Milk
• 1 large Red Onion, finely diced
• 3 cloves Garlic, minced
• 1 tablespoon fresh Ginger, grated
• 1 teaspoon Ground Turmeric
• 1 teaspoon Whole Cumin seeds
• 1/2 teaspoon Ground Cardamom
• 2 cups Sukuma Wiki (or Lacinato Kale), shredded
• 1 tablespoon Toasted Sesame Oil
• Juice of 1 Lime
• Fresh Coriander and Toasted Sesame seeds for garnish

Instructions

• Pre-heat your oven to 200°C (400°F). Toss the cubed sweet potatoes with a mix of miso paste, sesame oil, and a splash of water. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.
• In a medium pot, toast the cumin seeds until fragrant. Add the teff and millet blend with 2 cups of water and a pinch of salt. Bring to a boil, then simmer on low heat for 15-20 minutes until the water is absorbed and grains are fluffy.
• While the grains cook, heat a splash of coconut milk in a pan. Sauté the onions, garlic, and ginger until soft. Stir in the turmeric and cardamom.
• Add the remaining coconut milk to the pan and let it reduce by half until thick and creamy. Fold in the shredded Sukuma Wiki (kale) and cook for 3-5 minutes until tender but still bright green.
• Assemble the bowls by placing a generous scoop of the grain pilau at the base. Top with the miso-glazed sweet potatoes and a ladle of the creamy coconut greens.
• Finish with a squeeze of lime juice, fresh coriander, and a sprinkle of toasted sesame seeds.

This bowl is more than just nourishment; it’s a journey across the Indian Ocean, bridging Nairobi and Tokyo through the language of flavor. I hope this becomes a staple in your home, bringing a piece of Africa’s rich culinary heart to your table. Stay vibrant and eat well!

Nia