African Stew

In honour of my cousin Dougie, who's currently stuck in the airport in Minneapolis on his way home from Sudan, dinner tonight is African stew. Yummy!


From the cookbook, Cooking Vegetarian by Vesanto Melina & Joseph Forest.

4 c vegetable stock (or chicken if you're not veggie)
1 chopped onion
2 cloves garlic, minced
2 c peeled, diced yams
1 c cooked chickpeas
1/2 c brown rice (I've substituted bulgar, too)
1/4 tsp salt
1/4 c peanut butter (I like crunchy)
2 c chopped kale
2 TB lemon juice
tamari or soy sauce (optional)
hot sauce

In large pot over medium heat, saute onion and garlic in 2TB stock until soft. Add remaining stock, yams, chickpeas, rice and salt; simmer covered for 45 minutes.

In small bowl, blend peanut butter and 1/2 c of liquid from stew to make smooth paste. Stir into stew along with kale and cook for 5 minutes. Stir in tamari if using.

Serve with lemon wedge and hot sauce (these are essential--don't leave them out!)




Bad news--I've gotta give the car back. =(

Good news--He's going back on Saturday! =)