AFRICAN POTATO STEW

African Potato Stew image

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet.

Provided by Sydney Mike

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
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.
Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
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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