East African Pumpkin Stew Food
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
EAST AFRICAN PUMPKIN STEW
Steps:
- 1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent. 2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done. 3. Stir in the chopped greens and simmer until pumpkin is tender. 4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.
EAST AFRICAN EGGPLANT STEW
Make and share this East African Eggplant Stew recipe from Food.com.
Provided by Nate The Chef
Categories Stew
Time 1h40m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
- Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
- Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
- Then add the can of tomatoes, tomatoe paste and water. Mix well.
- Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
- Serve with rice.
Nutrition Facts : Calories 280.5, Fat 11.9, SaturatedFat 1.6, Sodium 509.1, Carbohydrate 42.7, Fiber 15, Sugar 12.9, Protein 6.5
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