International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Kadayif






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > african vegetable stew
from Philadelphia, PA 1 very large onion,chopped 1 bunch Swiss chard 1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.) 1/2 cup raisins 75 g 1/2 cup uncooked rice 100 g several fresh tomatoes (or 1 large can 800 g of canned tomatoes) 1 clove garlic (or more to taste) 2 yams salt and pepper to taste tabasco sauce to taste Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure.

African Vegetable Stew


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
list all African recipes (85)
list all recipes by JEFFLI (8)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: african
keyword: vegetable
ethnicity: african
recipes for vegetables
recipes by jeffli
Email Address:
(posted March 19, 2003)

from Philadelphia, PA

1 very large
onion,chopped
1 bunch
Swiss chard
1 can garbanzo
beans 500 g (known also as chick peas, ceci, etc.)
1/2 cup raisins 75
g
1/2 cup uncooked
rice 100 g
several fresh tomatoes (or 1 large can 800
g of canned tomatoes)
1
clove garlic (or more to taste)
2 yams
salt and pepper to taste
tabasco
sauce to taste

Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the
pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure.



Please click here to read our policy on submitted comments
+1 comment
click to view


from Torrance CA, United States wrote:1  1

i like this alot....it tastes really good and it's very simple to make!
5 starsOctober 19, 2003


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.