African Vegetable Stew Recipe

Ingredients

1 onion (very large), chopped
1 swiss chard bunch
1 can garbanzo beans (known also as chick, peas, ceci, etc.)
1/2 cup raisins
1/2 cup rice, raw
2 yams
1 several fresh tomatoes (or large ca, n)
1 garlic clove (or more to taste)
1 salt and pepper, to taste
1 tabasco sauce, to taste


Directions

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, about 25 minutes. Add Tabasco sauce to taste.

NOTES:

* A spicy vegetable stew -- I got this recipe from my mom, who got
it from a friend. It's very easy to make.

* 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.

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Servings: 4 servings

 

 

African Vegetable Stew Recipe brought to you by Recipe Ideas


Categories: Soup; Stew; Vegetable


The History of Recipes

It is possible to follow the history of meal recipes back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, mostly, these early recipes were just basic pictorial recipes for meal preparation.

Interestingly, the most ancient recipe in existence, according to academics are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated.

Closer to modern times, there were two interesting cookery books from the 14th Century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich.

During the succeeding few hundred years, the upper-class families of Wesstern Europe tried to lay on the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers.

Like it or not, the introduction of television brings us celebrity chefs and the spin-off recipe books.

Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site.

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We hope you enjoy this African Vegetable Stew recipe.

 


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