Rabi had just returned from another 3 year stint in Niger, this time with AfricAid. She was staying with us while enroute to Michigan to learn low-tech farming methods. For dinner one night, she made this delicious , hearty stew using lots of our home grown, organic vegies. When she made it, she told, just throw in whatever vegetables you have on hand. I often use some zucchini.
INGREDIENTS
3 large (elephant) garlic cloves, chopped fine (We grow German stiff neck)
1 T. olive oil
1 finely diced eggplant (about 1/4 ” cubes)
1 med. onion
1 lb. fresh or frozen green beans, cut into bite-sized pieces
1 green bell pepper
1 red bell pepper
2 sweet potatoes peeled, parboiled, and cut into 3/4″ chunks (try to re-use the water to add to the stew during cooking — use the minimum amount of water necessary) I have used winter squash when I didn’t have sweet potatoes
1 long hot green Serrano pepper (substitute other pepper acc. to taste and desire for heat) optional
2-4 chopped fresh tomatoes
3 T peanut butter
1 T soy sauce
2 tsp. ginger powder
1 T cumin
1/4 tsp cayenne
1 tsp onion powder
Fresh cilantro for garnish
DIRECTIONS
- Parboil chopped sweet potatoes
- Saute the garlic in oil — do not brown, just flavor the oil (about 3 minutes)
- Add diced eggplant and onion
- Add cut green beans and pepper — saute until soft.
- Add spices. If you need more water, add a bit of the sweet potato water
- Add parboiled sweet potatoes with the water you cooked them in (about 1/2 cup)
- Add tomatoes
- Cook for a while for the flavors to blend and the vegetables to soften
- Add peanut butter, soy sauce, and spices
- Enjoy either alone or over cooked rice or couscous (preferred)
- Garnish with cilantro
NOTES: Any vegetables that you have on hand can be used. Cabbage and okra are particularly good. Add a chopped serrano pepper, if you like a bit of zip.