4 small kohlrabies, peeled, chunks**
1 large onion, chopped
2 sweet potatoes, peeled,chunk
2 zucchini, sliced thick
5 fresh tomatoes (16 oz can)
15 oz can garbanzo beans & liquid*
1/2 cup couscous or bulgar wheat
1/4 cup raisins
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
14 tsp ground cumin
3 cup water
Directions
** Parsnips may be substituted for the kohlrabi. * Chick-peas Serve
the couscous separately, if desired.
Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.
1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams
carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 8 servings
African Vegetarian Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable; Vegetarian
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times we find a couple of interesting books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that we all know today, but instead accounts of the types of meals prepared by the chefs of the upper classes of that period. By the arrival of the twentieth century, cook books are in high demand, as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this African Vegetarian Stew recipe.
