Sweet potato and peanut stew

I am in the Mara and on the menu board was sweet potato and peanut stew-both chefs came to me and said they did not know how to make it.  I have never made it before either but I liked the sound of it!  So here is our attempt-I tihnk its yummy!

4 smallish sweet potatoes-boiled in their skins until tender, chopped into 1 pound coin size
1 tin red kidney beans
2 onions
1 large piece fresh ginger-the size of your thumb
1 fresh red chili
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground coriander
2 cups veg stock
2 large/heaped tbsp of peanut butter
1 lime-grated and juice of
a handful of fresh coriander leaves
1 tin tomatoes-or if you have fresh -4 large toms with skins removed and finely chopped

Chop the onion, chili and ginger, fry off in olive oil until soft, add the spices and stir well.  Add the tomatoes, kidney beans, the chopped sweet potato, the stock.  Bring to simmer. Add the peanut butter stirring well until you have a smooth sauce.  Simmer until thick-only a few minutes.  Add the lime zest and juice to cut through the peanut butter!
Serve with a handful of fresh coriander and a wedge of lime.