Posts Tagged ‘african’

h1

groundnut (peanut) and pumpkin stew

March 11, 2012

fry garlic in oil

add:
cinnamon
cumin
salt
pepper
ginger
clove
nutmeg (pinch)
a bay leaf
dried hot peppers (or minced fresh ones)

black-eyed peas or black beans
winter squash like pumpkin, butternut, or acorn
stock, or bouillon and water

cook until stew-y

add:
a nut butter like peanut or almond

h1

thiebou diene – Senegalese rice and fish stew

October 11, 2010

ingredients:

· sea bass, red snapper, or other firm-fleshed fish – about 3 lbs.
· rice
· lots of water
· 2 small cans tomato paste
· 3” piece smoked fish (any firm white will do)
· okra
· calabreze/calabaza/squash
· sweet cassava/yuca
· green bell pepper
· yams or sweet potatoes
· turnips
· carrots
· lots of scallions, leeks, or onions
· eggplants
· garlic
· a cabbage, cut into eighths
· parsley or cilantro
· 1 fresh bird chili
· 1 habanero chili
· peanut or palm oil
· salt

traditionally, the fish is stuffed with a “roof” – a mixture of (usually) garlic, onion/scallion/leeks, and hot chili, and sometimes bell peppers, herbs, etc.

i’m sorta fish-clueless, so i just fileted the fish, boiled the bones in the stew and threw the flesh in about five minutes before serving it.

cut all the hard veggies into 1-in. chunks

brown the onions in oil, and throw in some stock (we used homemade stock with a little roux) or water with the hard veggies, chilis, and fish bones. may use a cheesecloth for the bones next time; never made a fish stew before and it was a little boney.
i waited a while before throwing in herbs and soft veggies.

it was amazing, but it took all night to cook.

totally worth it.

Follow

Get every new post delivered to your Inbox.

Join 100 other followers