1 tbsp coconut oil (can use olive oil if you prefer)
for the beef seasoning
2 tsp himalayan pink salt,
1 tsp sweet paprika
2 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic
Marinate the beef with the seasoning and set aside, if leaving overnight place in the refrigerator until the next day and follow the instructions below.
Preheat oven to 200 c or 400F
Place the sweet potatoes on a baking try lined with parchment paper and proceed to prick each one liberally with a fork.
Bake the sweet potatoes for 45 minutes or until tender. (While the potato is baking get ready to sear the ground beef)
Remove from oven and allow to cool before cutting lengthways.
Once the baked potato has been cut in half use a spoon to scoop out most of the flesh leaving 1/4 of flesh inside the skin. Save the flesh and make into mash (see recipe).
In a non stick pan on low-medium heat, melt the coconut oil and sautee the onion, garlic combined with the bell peppers, okra and cho cho
As the onion and garlic begins to turn translucent add the ground beef.
Sear and season the meat with the thyme, cumin, oregano, and parsley while continuing to stir the pan for roughly 10 minutes. You may notice an increase in oil from the beef which you can skim off before adding the tin of tomatoes.
When the tomatoes have been added to the pan, bring to the boil before reducing the heat.
Cover the pan with a lid and allow the stew to simmer for 25-20 minutes.
When the beef stew is cooked, prep the potatoes and heap a spoonful or two and load the potato skins.