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Spicy Bambara Groundnuts on Sweet Potato 'Toast'

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

2.1g

Energy (kJ)

399kJ

Energy (kcal)

96kcal

Carbohydrate incl. fibre (g)

21.7g

Carbohydrate excl. fibre (g)

17.1g

Sugar (g)

4.1g

Fibre (g)

4.6g

Fat (g)

0.7g

Saturated fat (g)

0.1g

Unsaturated fat (g)

0.6g

Monounsaturated fat (g)

0.4g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

75mg

Salt (g)

0.18g

Vitamin A (IU)

13669IU

Vitamin C (mg)

2.7mg

Calcium (mg)

65mg

Iron (mg)

1.92mg

Potassium (mg)

383mg

Total

8.3g

1595kJ

382kcal

86.8g

68.6g

16.2g

18.2g

3.0g

0.3g

2.2g

1.6g

0.7g

0.0g

0mg

299mg

0.74g

54677IU

10.6mg

261mg

7.70mg

1534mg

  • olive oil for frying
  • 5 ml chilli powder
  • 5 ml ground cumin
  • 5 ml ground coriander
  • 5 ml ground cinnamon
  • Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
  • 800 g soaked and cooked bambara groundnuts
  • 4 sweet potatoes
  • 1 Heat a little oil in a frying pan and fry the spices and KNORR Spaghetti Bolognaise Dry Cook In Sauce Dry Cook In Sauce for 1-2 minutes or until fragrant.
  • 2 Add the Bambara groundnuts (nduhu) and 1 cup water and simmer for 10 minutes.
  • 3 Season to taste, if necessary.
  • 4 In the meantime, make the sweet potato toast; preheat the oven to 180 degrees Celsius.
  • 5 Cut the sweet potatoes vertically into ½ cm thick slices.
  • 6 Arrange on a lined baking tray and drizzle with olive oil.
  • 7 Roast in the preheated oven for 15 minutes, turning halfway, until they are golden and caramelised.
  • 8 Serve the sweet potato toast topped with the spicy Bambara ground nuts (nduhu).
  • 9 Garnish with fresh coriander, if desired.
  • 10 PLEASE NOTE: Not suitable for consumers who have nut allergies. Please consult with your practitioner prior to consuming this ingredient.