Shivi Ramoutar served up a tasty melting spiced pork and bean stew with smoked chilli sweet potato and ‘pickly’ shredded cabbage on Saturday Kitchen.

The ingredients for the spiced pork stew are: 2 tbsp vegetable oil, 500g pork shoulder, diced, 1 onion, diced, 3 garlic cloves, finely chopped, 2 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp ground fennel, 2 tsp dried oregano, 1 tsp ground allspice (or alternatively use cinnamon), 400g tin chopped tomatoes, 2 tbsp cider vinegar, 1 tbsp molasses (or dark brown sugar), 4 tbsp tomato ketchup, 400g tin black beans, drained and salt, to taste.

For the smoked chilli sweet potato: 2 large sweet potatoes, 2 large knobs of butter and 1–2 heaped tbsp chipotle paste, to taste.

For the ‘pickly’ shredded cabbage: ¼ red cabbage, shredded, ½ red onion, thinly sliced, ¼ bunch coriander, 1 tbsp drained capers, chopped, 1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice, ½ tsp sugar, 1 heaped tbsp mayonnaise, 1 heaped tbsp dry roasted peanuts, finely chopped, salt and freshly ground black pepper.

To garnish (optional): micro coriander and red amaranth.

See recipes by Shivi in her book titled: Cook Clever: One Chop, No Waste, All Taste available from Amazon now.