1 large sweet potato
1 tablespoon of rice bran oil
1 large brown onion, peeled and finely diced
3 cloves of garlic, peeled and minced
¼ teaspoon of dried crushed hot chilli
1 teaspoon of ground coriander
1 teaspoon of pimento allspice
1 large green capsicum
1 can of crushed tomatoes
2 cans of black beans
¾ cup of vegetable stock
20 grams of dairy free (70% cocoa) dark chocolate
3/4 teaspoon of salt
Cracked black pepper to taste
4 handfuls of Kataifi pastry
2 large mangos, cut into cubes
1 cup of fresh mint leaves, washed
Preheat your oven to 180c and get a steamer on to boil. Peel the sweet potato, cut it into rough cubes and steam them until the potato is tender. Once the potato is cooked, mash it and set it aside.
Heat the oil in a large pan. Add the onion and garlic and cook on a low heat until the onion is caramelised. Add the chilli, coriander and pimento allspice and cook, stirring frequently for another minute or 2.
Add the capsicum, tomatoes, black beans and stock and gently simmer on a low to medium heat for 5 minutes. Once all the ingredients have cooked down, stir in the chocolate, salt and some ground black pepper, to taste. Continue cooking until the chocolate has melted and the mixture is a thick, wet consistency.
Spoon equal amounts of the bean mixture into 4 shallow, single serve pie dishes. Top each with some mashed potato. Then top each pie with a handful of Kataifi pastry. Place the pies into the oven and cook until the pastry has started to brown.
Make the salsa by juicing the 2 limes, roughly chopping the mint and combining them with the mango. Place into a small serving dish.
Serve the pies hot from the oven, accompanied with the salsa.
Yields: 4 serves.
Time: 25 – 30 minutes preparation. Plus 15 minutes cooking time.
Notes: You can purchase black beans at well stocked health food stores. If you don’t have black beans you can substitute them with kidney beans.
Kataifi pastry can be found in well stocked delis. Otherwise substitute with filo pastry. The pies are also lovely with no pastry.