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.
: Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda,
California) : Saints should always be judged guilty until they are
proved innocent... :
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
African Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created a few scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef informs us how the ancient cooks used a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, rue and parsley. As our culinary historical trip moves on a few more years we find some interesting books dating from the fourteenth century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich people of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new spices and herbs created an increase in manuscripts on food, the majority of which still exist in private collections. Over the following few hundred years, the families of Europe strove to offer the best banquets, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the 20th century, cookbooks were greatly in demand due to increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this African Vegetable Stew recipe.
