Fresh take on African Food

Fresh take on African Food
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French African Eggplant Stew.

Best Way to make French African Eggplant Stew.

Cooking dinner in French Cote d’Ivoire Africa.

French is the official language in nineteen African countries and the French influence on food is most important in culinary arts. This easy and delicious French eggplant stew features eggplant, greens, tomatoes and okra creating classic French dish using local grown vegetables.

Beginning around the year 1903, the French held most of what would come to be their colonial territory in West Africa including present-day Senegal, Mali, Burkina Faso, Benin, Guinea, Cote d’Ivoire, and Niger. In Africa, the French language is usually the lingua franca or the language for business and education but for cooking eggplant stew, taste buds speak a language of their own.

There is no difference between Eggplant, aubergine or brinjal; they are different words for the same fruit depending on where you live and yes, eggplants are a fruit botanically. Nevertheless, enough about history and the origin of words, let’s get to cooking The African Gourmet French Eggplant Stew recipe.

Ingredients for French African Eggplant Stew.

French African Eggplant Stew Ingredients and Directions.

3 cups mustard greens finely shredded. 
2 eggplants, peeled and cubed. 
2 cups fresh okra, chopped.
10 plum tomatoes, chopped. 
3 large carrots, diced.
5 cups vegetable stock. 
Salt, black pepper and cayenne pepper to taste. 

Add all ingredients to a large pot except tomatoes. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until the vegetables are tender. Add tomatoes and simmer for 10 minutes longer. Serve with boiled green plantains.

There is no difference between Eggplant, aubergine or brinjal; they are different words for the same fruit depending on where you live.

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Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.