African Potato Stew - Recipe
INGREDIENTS:
2 tablespoons olive oil
2 cups chopped onions
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 teaspoons poppy seeds
1 teaspoon mustard seeds
1 tablespoon ground coriander seeds
1/4 teaspoon ground cloves
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 cauliflower head, cut into bite-size florets
1 sweet potato, peeled, and cut into 1/2-inch cubes
4 cups thinly-sliced collard greens
1/4 cup raisins
1 tablespoon apple cider vinegar
Salt and freshly-ground black pepper, to taste
PREPARATION
In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened. Add ginger, poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes. Add potatoes to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high. Once mixture comes to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally. Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender. Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot. Serves 4.
Recipe from: http://www.care2.com
Sweet Potato Corn Chowder recipe
INGREDIENTS:
1 cup finely chopped onion
1 chile, seeded and minced
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
ff sour cream and cilantro for garnish (optional)
PREPARATION:
Add one cup vegetable broth, the onions, chile and garlic to heavy saucepan, bring to boil, cut back heat to a simmer and cover. Cook and occasionally stir for 10 minutes. Make a cumin paste with the cumin and 3 teaspoons of the vegetable broth. Add paste to the saucepan, cover and simmer for 2 minutes. Add the sweet potato and one cup of the broth and bring back a simmer, cover and simmer for 10 minutes. Add the corn and the bell pepper, one cup of the broth and return to simmer, cover and cook for 10minutes.Place approximately half of the soup in a blender or food processor and puree, add back to saucepan. Add the last of the broth if the soup is too thick. Serve with the sour cream and cilantro in separate dishes, for garnish.
Serve the soup with cornbread.
Recipe from: http://www.fatfree.com |
