In recent years, many exotic products have been introduced on the shelves of supermarkets in the United States. As a result, people have found out about food item like cocoyam, and many are curious to try them out. Preparing African recipes instead of settling for fast food helps to keep African cooking traditions alive.
African recipes can benefit everyone, everywhere. Many foods are unknown outside places of origin in Africa and there are many reasons why this should change. Introducing African foods helps open up markets diversify diets, cope with human and natural disasters that interrupt food supplies and protect the environment when the main food is a rare one.
Vegetable Stew cooked the Southern African way with spinach, peppers, tomatoes, onions, garlic, and rich African spices.
|Cooking Southern African Spinach Vegetable Stew|
Fresh sauteed onions and peppers along with a rich blend of spices create a flavorful Botswanan Imbuya spinach vegetarian stew recipe.
Prep time: 15 min Cook time: 20 min Total time: 35 min
Vegetable Stew Cooked Southern African Way.
3 handfuls wild African spinach
2 medium chopped onions
1 medium chopped red bell pepper
1 medium chopped green bell pepper
4 medium chopped tomatoes
1 teaspoon allspice
½ teaspoon ground ginger
1 teaspoon tamarind paste
2 teaspoons red pepper flakes
1 teaspoon minced garlic
¼ cup olive oil
2 cups vegetable stock
Except spinach, sauté vegetables in olive oil with the rice and spices add the stock, simmer for 15 minutes add spinach and simmer 5 additional minutes.
Did you know
Imbuya in the Tswana language is African spinach. Imbuya is a tropical leaf vegetable grown in most tropical regions of Africa and is an important traditional vegetable crop in the cooking lives of millions of Africans.
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