Bombay bel Shatta (Sudanese sweet potato served with zesty peanut hot sauce) 🍠🌶️🥒🥜🍋

Soak dried tamarind in water for 30 minutes until soft.

Blend soaked tamarind with green chilies, garlic, coriander leaves, cumin seeds, black pepper, and salt until smooth.

Add water gradually to achieve desired consistency while blending.

Stir in lemon juice and set aside the tamarind sauce.

Heat olive oil in a pan over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate diced bell peppers, shredded cabbage, and grated carrots; cook for another 5 minutes.

Remove from heat and let the mixture cool slightly.

Chop cucumbers and radishes into small pieces.

Combine the sautéed vegetables with cucumbers and radishes in a large bowl.

Drizzle the tamarind sauce over the salad mixture and toss gently to combine.

Serve chilled or at room temperature.

Equipment Needed

Dietary