African Potato Stew Recipe #375091
This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet.
by Sydney Mike
35 min | 10 min prep
SERVES 4
- 2 tablespoons canola oil
- 2 cups onions, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons poppy seeds
- 1 teaspoon mustard seeds
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cloves
- 2 russet potatoes, peeled, cut into 1/2-inch cubes
- 4 cups water
- 1 teaspoon salt, to taste
- 2 cups cauliflower, cut into bite-size florets
- 1 medium sweet potato, cut into 1/2-inch cubes
- 4 cups collard greens, sliced thin
- 1/4 cup dark raisin
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
- Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
- Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
- Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
- When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally.
- Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
- Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!
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5 stars