Ingredients
-
1
-
2
-
2
-
1
-
1/4
-
1
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
3
-
1/4
Directions
African Potato and Collard Green Stew, This hearty stew that originated in areas of South and East Africa Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights Serve topped with rice, couscous, or quinoa , Nice combination, and easy to make Like others, I had no cauliflower but had brussel sprouts, so I added them instead , Nice flavor! Very warming I needed to add a bit more liquid so I could get all my veggies submerged Next time I’ll throw the collards in a little bit after the other veggies They were definitely done before the sweet potatoes were tender enough
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Steps
|
1
Done
|
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. |
|
2
Done
|
Add Ginger, Cinnamon,Poppy Seeds, Mustard Seeds, Coriander, and Cloves and Cook, Stirring Frequently, For 2 Minutes. |
|
3
Done
|
Add Potato to the Mixture an Stir to Combine. Stir in 4 Cups of Water and Turn Heat Up to High and Bring to a Boil, Add the Teaspoon of Salt and Stir Well. Turn Heat to Low and Simmer Stew, Uncovered, For 5 Minutes, Stirring Occasionally. |
|
4
Done
|
Add Cauliflower, Sweet Potato, Collard Greens, and Raisins, Stirring to Combine. Continue Cooking For 10 Minutes Until Potatoes Are Tender. |
|
5
Done
|
Season Stew With Vinegar, and Salt and Pepper to Taste. If the Stew Is Too Dry, Add a Little Water. Serve Hot. |
