Monday, March 26, 2012

Vegetable Stew from Botswana


2-3 tsp vegetable oil
1 onion, chopped
1/2 tsp turmeric
1/2 tsp paprika
1 tsp cumin
2 garlic cloves, minced
1 tbsp fresh chopped ginger
1 tbsp tomato paste
1 large golden yam or sweet potato (about 400 g), chopped or cut into 5 mm dice
1 large carrot, chopped or cut into 5 mm dice
1/2 red bell pepper, chopped or cut into 5 mm dice
100-150 g green beans (fresh or frozen), cut into 1 inch pieces
500 ml chicken (or vegetable) broth

Heat the oil over medium heat. Add the onion and cook until translucent. Add all spices, garlic and tomato paste, cook for 1 minute. Add yam and vegetables, stir to coat. Add broth, bring to a boil, and simmer for about 30 minutes or until vegetables are tender. (Open the lid for the last 5-10 minutes, so the sauce can thicken.)

(adapted from: "Cooking the Southern African Way" by Kari Cornell)

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