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Authentic African-Inspired Spicy Stew Recipe

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Ingredients

Adjust Servings:
6 small potatoes
3 carrots, quartered lengthwise and cut into 2 inch lengths
1 cup green beans, cut diagonally into 2 inch lengths
1 tablespoon vegetable oil
2 teaspoons minced garlic
1 teaspoon freshly grated gingerroot
6 scallions, green and white parts,cut diagonally into 2 inch lengths
1 bell pepper, cut into 1/2 inch pieces
1 - 4 hot pepper, cut into 1/4 inch pieces
1 small cabbage, cut into 8 wedges
1 teaspoon turmeric
1 teaspoon fresh ground black pepper
salt

Nutritional information

213.3
Calories
25 g
Calories From Fat
2.8 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
57.8 mg
Sodium
44.1 g
Carbs
9 g
Dietary Fiber
8.5 g
Sugars
6.5 g
Protein
382g
Serving Size

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Authentic African-Inspired Spicy Stew Recipe

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    Cuisine:

    Good stuff! I did add a couple cups of black eye peas that I cooked up for some protein & added 2c stock for more stewy-ness (it was rather dry). I also used a couple tablespoons each of garlic & ginger as a personal preference. It was not too anything; it was wonderful! And only enough left for 1 lunch the next day. :) Made for African Tag 10/13.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spicy African Stew, I love to try different spices to flavor veg combinations This is a winner! From Vegetarian Times Cookbook , Good stuff! I did add a couple cups of black eye peas that I cooked up for some protein & added 2c stock for more stewy-ness (it was rather dry) I also used a couple tablespoons each of garlic & ginger as a personal preference It was not too anything; it was wonderful! And only enough left for 1 lunch the next day 🙂 Made for African Tag 10/13 , This was our main course last night and I must say we really loved it I did leave out the bell pepper as I can not eat it and I didn’t have small potatoes so I cubed up 2 larger ones I will be making this again as the sodium level is just great Thank you Sharon for sharing Made this for African Recipe Fun


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    Steps

    1
    Done

    Put the Potatoes in a Medium Saucepan With Salted Water to Cover.

    2
    Done

    Bring to a Boil and Cook Until the Potatoes Are Almost Tender.

    3
    Done

    Add the Carrots and Beans; Boil 5 Minutes.

    4
    Done

    Drain and Set Aside.

    5
    Done

    in a Skillet, Heat the Oil and Cook the Garlic, Ginger, Scallions and Peppers, Stirring.

    6
    Done

    Gently Mix in the Potatoes, Carrots and Beans.

    7
    Done

    Top With the Cabbage Wedges and Sprinkle With the Turmeric.

    8
    Done

    Cover and Let Steam For a Few Minutes, Being Careful not to Overcook the Vegetables.

    9
    Done

    Stir Gently and Transfer to a Serving Dish.

    10
    Done

    Top With Black Pepper and Salt.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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