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Recipes | November 21, 2017 | By


Servings 10


  • 10 sweet potatoes
  • 2 cans red kidney beans
  • 350 g frozen corn
  • 340 g shredded cabbage
  • 200 g grated carrot
  • 2 teaspoons chilli flakes
  • 200 grams chopped tomatoes
  • 400 ml coconut milk
  • 3 teaspoons cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons cinnamon
  • 2 teaspoons garam masala
  • 2 teaspoons ginger spice
  • 80 grams fresh coriander
  • 60 ml lemon juice
  • 500 grams brown rice


  • Cook the brown rice and let cool.
  • Preheat the oven to 200C. After washing and drying the sweet potatoes, pierce them each with a knife a couple of times.
  • Place the sweet potatoes on a baking tray and put in the oven at 200 C. Let them bake until soft inside, about 45min. A knife should pierce through easily all the way through the sweet potato.
  • Put all the contents of the coconut milk in the food processor along with lemon juice. Once mixed it will become a cream. If it is too thick to mix into a cream (depends on the brand of coconut milk) then add a little bit of water so that it becomes a creamy dressing.
  • In a pan heat the oil and add the rice, spices and crushed chillies. Stir the rice around so that all the rice gets coated in oil.
  • Now add the cabbage and grated carrot. If the rice starts to stick to the pan add more oil.
  • Now add the red kidney beans and the corn and mix in.
  • Last add the tomatoes to the rice mixture.
  • Now that you’ve made the rice mixture, turn off the heat.
  • Cut a slit down the centre of the sweet potatoes lengthways.
  • Stuff them with the rice mixture.
  • Pour the cream over the sweet potato and top with coriander.


Bluk recipe that serves 10