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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet. Ingredients:
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 |
Directions:
1. Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
2. Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
3. Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
4. 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.
5. Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
6. 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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