Soups

Muamba de Galinha (Seitan) and Funge {Angola}

You may have noticed the African kick I’m on.  Chad, South Africa, Tunisia, and São Tomé and Príncipe.  I’m sticking with it.  Today’s post is Angola, and tomorrow’s is Cameroon.  If you’re worried I’ll exhaust all of the African countries too quickly, put your mind at ease.  There are 54 countries on the continent.

Muamba de Galinha is actually chicken stew.  I’ve really been enjoying seitan as a protein replacement lately, and think it works best in the place of stewed meats.  Thus, Muamba de Seitan.

Stews typically don’t thrill me, to be honest.  So I was surprised by how much I liked this one.

It comes full of garlic, chili peppers, onions, tomatoes, squash, and okra.  There’s also a bit of lemon juice, palm oil, and and chili powder.  Typically, this would be made with a palm soup base, but I wasn’t able to get my hands on any in time.  Maybe it would have added more to the dish, but since I’ve never had it before, I didn’t notice it missing.

Curious about the cloud of cornmeal floating in the soup?  That’s my lazy version of funge (it usually has a much better shape than mine).  Funge is the Angolan version of the thick porridge African staple.  Depending upon the country, this porridge might be made of millet, cornmeal, or manioc.  Remember the baton de manioc I made?  That’s another version of the staple porridge.  You’ll see more versions in the upcoming months.  Often, the porridge is used as a scoop for a stew or dish, but as you can see, I’m a creature of habit and have spoons handy.

I preferred the taste of the funge to the baton de manioc, but I have a hunch that I’ll prefer the yam-based fufu even better.

Happy Monday to you.  Meet the work week head on.

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Categories: African Food, Food, Soups, Southern Africa, Vegan, Vegetarian | Leave a comment

Fast and Easy Lebleli {Tunisian Chickpea Soup}

Hey, readers.  I’m checking in with a quick and simple Tunisian recipe tonight.  Work’s been a bit busy this week (funny how work can be so tiring and rewarding all in the same day!), so my posts are behind (again!–when will I ever catch up…).  I’ve been steadily making progress this week on the Pearl Project, with the exception of last night.  Think one glass of Sangria, turned into two, turned into sushi, turned into gelato, turned into the latest episode of The New Girl.  It was an absolutely lovely evening of good weather, people watching, and eating out unnecessarily.  You cannot blame me.  Conversation away from the interwebs and television was just too much to pass up.

If you’re work week has been like mine, but you’re not feeling an evening filled with gelato splurges, make Lebeli–because it’s super fast.

Fast and Easy Lebleli, Serves 6, Vegan

Ingredients:

  • 2 15 oz cans cooked garbanzo beans (chickpeas)
  • 1 onion, chopped
  • 5 garlic cloves, crushed
  • 4 cups water
  • 2 tsp of Lazy Bones harissa (1 T olive oil with 1/2 tsp chili powder, 1/2 tsp ground caraway, 1/2 tsp coriander, 2 crushed red peppers–I’m not that lazy bones, right?); okay, fine, if you want to make a more authentic harissa, you go ahead.
  • Juice of 1 lemon
  • 1 T cumin
  • 1 T olive oil
  • Salt and pepper to taste

Directions:

  1. Heat pot and oil to medium.
  2. Add onion and cook until translucent.
  3. Add garlic and cook 2-3 more minutes.
  4. Add water, chickpeas, cumin, and Lazy Bones Harissa.  Simmer until chickpeas and water are warmed thoroughly.  (I simmered for only about 15-20 minutes since I had canned chickpeas)
  5. Remove from heat.  Splash with lemon juice and season with salt and pepper.

Garnishes vary greatly with lebleli.  Add hard-boiled eggs, cilantro, croutons, toasted cumin seeds, and on and on and on.  We kept it simple with a bottom layer of croutons which soaked the flavor right up.

If this dish seems too easy for you, then you should have gone running earlier.  Easy dishes like this feel like such edible God-sends during busy weeks.  Okay, fine, you can make mint tea to feel more Tunisian.

And then read about Tunisia’s delegates arriving in Baghdad for the League of Arab Nations’ conference.  Now you’ve made supper, a refreshing beverage, and read up on current events.  You are good, readers.  You are so good.

 

 

 

Categories: African Food, Beverages, Food, North African Food, Soups, Tea, Vegan | Tags: | Leave a comment

Sweet Orange Persian Rice and Pomegranate Soup {Iran}

This post has been migrated to my new location. Stop by for some Persian food at:
http://www.therestoflhistoire.com/2012/03/23/jewelled-persian-rice-and-vegetarian-pomegranate-stew/

Categories: Food, Holidays, Middle Eastern Food, Rice, Soups, Uncategorized, Vegetarian | 1 Comment

Tour de Peru

Today, I bring you three dishes: a vegetarian ceviche, Garlic Quinoa Soup, and Papas a la Huancaina.  But first, you’re stuck scrolling through some of my travel photos from Peru!  I can’t help but look through travel pictures when I’ve actually visited a country of origin for my recipes.

We visited Peru in March of 2010.  Again, I was still a meat eater.  This blog has a lot of meaty photos for being hosted by a non-meat-eater, I know.  Next international vacation will be a bit different.

Jordan, Emilee, and I hiked, shopped, wandered for 8 days.  ‘Twas lovely.  You’ll see an alpaca steak, cuy (guinea pig), passionfruit, produce markets, and the God-send for altitude sickness–coca tea.

Aside from river trout, alpaca, and cuy, I remember eating a lot of pizza, quinoa, fresh fruit juices, and tubers.  Oh, yeah, also remember some pisco sours 🙂

While in Pisac for the weekend market, we stopped to eat at Ulrike’s Cafe.

I had a few bites of Emilee’s cheesecake, a Coke in a glass bottle, and quinoa for the very first time.  Our tour guide told us all about it’s protein powers, etc., so I was eager to try. Quinoa is a grain, similar to rice, which can be used as a base, in soups, or simply stand by itself as a side dish.

(It’s becoming much for available within the U.S. due to increased demand for this nutrition-packed grain, but this does drive the price up for Peruvian citizens.)

My quinoa came in a light, garlicky soup, not the typical tomato based quinoa soup.  I attempted to recreate!

My recipe is at the end of the post.

Our vegetarian ceviche was quite delicious.  I followed a recipe from Food.com that includes hearts of palm.  I was glad that I followed that suggestion, as they come close to offering a crab-like substitute.  I’d honestly never even seen hearts of palm before this grocery shopping trip, though.  Interesting little things…

No, not string cheese. I swear it.

We may have overindulged on ceviche, as we barely had room for the final dish.

I made, or at least sort of made, Papas a la Huancaina!  Papas a la Hancaina consists of slices of boiled potatoes covered in a spicy cheese sauce, hard-boiled eggs, and olives–all on a bed of fresh lettuce.

You might read that the dish is typically served with white or yellow potatoes.  That might be true–I honestly don’t know.  What I do know, is that I was lucky enough to have access to locally-grown, purple Peruvian potatoes!  Wouldn’t you know, someone in Sevierville started planting Peruvian tubers!

(So glad I have a husband who loves me in spite of the fact that I set up photo shoots for tubers).

I often feel conflicted because I love to support local farmers, but also love trying new foods and recipes from all over the world.  This was win-win.

My cheese sauce ended up being entirely too runny–which I now know is because I didn’t shake my can of evaporated milk near enough.  Still, it tasted absolutely delicious.

You can see in the following photo how the cheese sauce just sunk to the bottom of the plate.  When served into individual portions, we spooned the mixture back over las papas.

Trust me on the deliciousness. Or don’t.  Make your own!

As promised, my soup recipe:

Garlic Quinoa Soup, (Serves 8), Vegan

Ingredients:

  • 1 T olive oil
  • 1/2 red onion
  • 5 cloves garlic
  • 2/3 cup quinoa
  • 1/2 cup farfalle or macaroni noodles
  • 1/2 cup shredded carrots
  • 3 stalks celery, chopped
  • 6 1/2 cups water
  • 2 cubes vegetable bouillon
  • 1/4 cup chopped parsley
  • 1 bay leaf
  • salt and pepper to taste

Instructions:

  1. Heat oil in large pot.
  2. Add onion and garlic; cook until onions are translucent.
  3. Add quinoa, carrots, and celery.  Cook until quinoa is slightly toasted.
  4. Add water, bouillon, bay leaf, parsley, and salt and pepper.
  5. Bring to boil; Let simmer until quinoa and vegetables are tender.
  6. Add pasta and simmer for 6-9 more minutes or until pasta is soft.

Let me know what you think!  I don’t feel the tomatoes are necessary at all…

Adios, Peru.  Until next quinoa dish.

Categories: Food, Latin American Food, Soups, Vegan, Vegetarian | Leave a comment

Ketchup Recipes (Okay, catch up recipes): Tanzania, Syria, Tajikistan

I still exist. And so does my kitchen, I swear it.  I know you couldn’t tell it from the blog, but it is true.  My excuses…first the good camera died, leaving me with lackluster photography that I wasn’t as thrilled to share with you.  (I’m still going to share it–please lie and tell me it’s not that out of focus, etc).  Then, I took a trip to New York City.  It was lovely, and at some point, I”ll blog about my restaurant eats there.  I wish I had the time and money to spend a month there.  Anyway, back to my excuses.  Then, well, I had to catch up on at work since I’d missed for NYC.

Still, I’ve been cooking.  To speed my catching up process, I’ve got a post with a quick recap of three country feasts and my recipe for Black Bean and Plantain Stew.

First–Syria.  I made some mini mezze plates for us, with easy tabbouleh, homemade hummus and toasted pita chips, and some olives to round out the plate.  The hummus was extra delicious this go round…I think a bit of extra tahini may have had something to do with it.

For the entree, I prepared Mujaddara.

Now, lentils are rice isn’t exactly anything crazy, but caramelized onions add the flavor that I needed to enjoy this otherwise simple dish.  I opted for brown lentils and seasoned with cumin and coriander.  Seems like I’ve been using so much coriander as of late…

I’ve also attempted a traditional Tajik meal.  I do not think I had quite the dramatic flare that I was hoping for.  Here was my inspiration photo:

(Source)

Here’s what our table actually looked like:

There are just a couple disparities.  Ah, well.  We had nuts and dried fruit and piti surrounding our plov.  Confused?  Tajik meals are communal, and center around the plov, which is fried rice.  Usually a plov contains mutton, but we stuck to onions, carrots, and yellow turnips.  Our orange soups are the piti.  [Vegetarian] piti is made with chickpeas, tomatoes, and potatoes and cooked while covered in the oven.  I could not actually find an existing recipe, so I worked on my own.  Does anyone have a good piti recipe to share?

Mine was okay.  Healthful, and with some flavor, but lacking a certain je ne sais quoi.

That’s okay, Tanzania’s meal had it (referring to the “je ne sais quoi”) and then some.  This dish was actually meant to be a beef and plantain stew.  I decided to simply use black beans instead of finding a more processed meat substitute for the meal.

Husband actually voted this into his top three dishes the night we had it!  Since then, I think the Philippines may have nudged it out from Bronze medal standing, but still, it was a winner.

Bean and Plantain Stew (Serves 6) Vegan

Ingredients:

  • 1 T oil
  • 2 cloves garlic (one if you’re not a garlic lover–why would you not be, though??)
  • 2 onions
  • 1 15 oz can cooked black beans (rinsed and drained)
  • 2 vegetable bouillon cubes
  • 4 cups water
  • 1 chili pepper (I don’t bother seeding b/c the husband likes heat)
  • 3 small potatoes, cubed
  • 3 plantains, peeled and sliced
  • 2 medium tomatoes, chopped
  • 1 cup coconut milk
  • 1 tsp salt
  • pepper to taste

Directions.

  1. Heat oil in large pot (I used a Dutch oven).
  2. Saute onions until translucent.
  3. Add garlic and chili pepper. Season with salt and pepper.  Saute for 2-3 more minutes.
  4. Add beans, tomatoes, potatoes, plantains, water, and bouillon cubes.
  5. Simmer until vegetables are tender, approximately 30 minutes for me.
  6. Add coconut milk add stir until heated.  Mash vegetables if desired.

Our stew was served with my first attempt at ugali, which is a dough-like porridge made with cornmeal.  It’s quite common in African cuisine, but usually it’s made with white cornmeal, which I didn’t have on hand that day.  The ugali wasn’t the most delicious thing I’ve eaten, but seemed to go well with the stew nevertheless.

Happy cooking, folks.  Scout’s honor that I’ll be more consistent with the posting in the next couple weeks!

Categories: African Food, Central Asian Food, East African Food, Food, Middle Eastern Food, Soups, Vegan, Vegetarian | Leave a comment

Vegetarian Bouneschlupp (Green Bean Soup) and Vegetarian Pâté {Luxembourg}

Oh, the Grand Duchy of Luxembourg.  Or you can just call it Luxembourg.  A tiny, wealthy European country, the cuisine is similar to French cuisine.  Read: rich, meat-heavy, potato-heavy, cheese, and pastries.  Since I made this meal the day before our Valentine’s Swiss meal, which was very cheese-centric, (yes I am that behind on posting) I didn’t exactly need to be eating oodles of pastries, and meat is obviously out of the question.

Vegetarian Bouneschlupp is the fancy name for green bean soup.  This was great for being a simple recipe with simple, common ingredients.

This recipe is remarkably easy.  Almost too easy.  But very tasty.

Vegetarian Bouneschlupp:  (Serves 6 ) Vegan if no yogurt garnish used

Ingredients:

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1.5 lbs green beans
  • 3 medium potatoes, cubed (I didn’t bother peeling)
  • 4 cups water
  • 2 vegetable bouillon cubes
  • Salt and pepper to taste
  • Dill and Greek Yogurt for garnish

Directions:

  1. Heat oil in pot.
  2. Add in onion and saute until translucent.
  3. Add potatoes and green beans.  Cook for 3-5 minutes.
  4. Add water and bouillon.
  5. Bring to a boil and let simmer until potatoes are tender.
  6. Add salt, pepper, and dill to taste.
  7. Garnish with yogurt if desired.

Easy, like I said.

This recipe was not all she wrote for my Luxembourg experience.  I went for it with a vegan pâté.  If the idea of little ground livers creeps you out (this was not my thing way before a vegetarian lifestyle was even on my radar), don’t give up on pâté.  Delicious savory spread.  Too bad I took it took work and forgot it there…ah, well, coworkers need pâté too.

Instructions for my pâté?  Grind the following: 1 cup sunflower seeds, 1/2 whole wheat flour, 1/2 nutritional yeast, 1/4 oil, 1 peeled tater, 1/4 peeled carrots, 1 stalk celery, 2 cloves garlic, 1 tsp salt, juice of one lemon, 1 1/2 cups water, 1 T delicious mustard, and your choice of seasonings (I used parsely, thyme, and pepper).  Then bake it for 1 hour at 350.  Spread that one some great carbs.

Categories: European Food, Food, Soups, Vegan, Vegetarian | 1 Comment

Hungarian Goulash and Stuffed Cabbage Rolls

I love puns.  But a pun about the country of Hungary on a food blog…I just cannot bring myself to do it.   Just know that I thought about it.

Sorry I’ve got no map of Hungary for you.  But you should know where it is anyway, right?  Hungarian cuisine is similar to Croatian, at least in part.  Both are known for soups–especially goulash, and though I chose to make stuffed cabbage rolls for Hungary, 97% of Croatian women over 25 eat cabbage rolls on a regular basis (Wikipedia-proven, naturally).

Believe it or not, our temperatures have been dipping below freezing.  It snowed here for the better part of two hours yesterday.  Goulash just sounded appropriate for our weather.

It started well.  I love sights like this:

It ended like this:

Paprika is goulash’s shining star.  Goulash is so similar to chili, though, that it was tempting for me to add cumin, oodles of chili powder, and even cocoa powder.  But I resisted.  My goulash was made with a solid amount of onions, paprika, noodles, and vegetarian beef-flavored textured vegetable protein.  Looks like ground beef in the photo, though, right?

I thought the goulash was decent, but I much preferred the stuffed cabbage rolls over it.  Maybe that’s just because it seemed like so much more work was put into the cabbage rolls.

First things first, I had to peel leaves and boil them.  I boiled them for about five minutes, until they were soft enough to roll.  Since cabbage rolls are typically stuffed with ground pork or ground beef, I had to be a bit creative with my stuffing.  I used onion, salt, pepper, the beef-like TVP used in the goulash, a brown/wild rice mix, and a chia egg (chia seeds soaked in water for five minutes as a binding agent).

Roll those leaves like burritos.  Tuck the sides.

I prepared a bed of onions, shredded cabbage, and sauerkraut for the cabbage rolls.

The rolls were added.

Cover the bed of shreds with a water and tomato paste mixture.

These simmered (covered) forevvvveeeerrrr.  Or like two hours before the rice started to cook.  And then they were ready.

I do love me some cabbage.

I think I’m Hungary again.  Shame on me.

 

Categories: European Food, Food, Soups, Vegan, Vegetarian | 2 Comments

How to Finnish Your Meal: Finnish Pea Soup, Mushroom Salad, and Rustic Karelian Pasties

I love puns.  Please endure them for my sake.

Last night, we “Finnished” our meal completely.  Ah, Nordic countries.  Someday, I will go on a great Nordic bicycle trip.  Someday.  But until then, I’ll keep making delicious pasties.

I’ve got to say, I am partial to the cuisine of the eastern side of the country, as they rely more on vegetables and mushrooms, compared to the more meat- and fish-centric western side.  Rye breads and crusts are common in Finland, and soups are common as well.  Also, because of the cold weather in these countries, many recipes are focused on dairy products and starches, as they are available on a year-round basis.

If anyone is curious about the actual recipes used, feel free to e-mail me and I’ll send along, but the Pea Soup and Mushroom salad recipes are so simple that I feel like it’s maybe a stretch to call them recipes.

For my mushroom salad, I used oyster mushrooms.  I had never seen eaten these before…or apparently smelled them.  The instant I opened the package, I was afraid that we wouldn’t enjoy them.  After some rehydrating, I was a little less anxious trying them, though.  The smell subsided a bit.

To these, you just add heavy cream, the juice of one lemon, and salt and pepper.  No recipe, just use what you need to cover the mushrooms.  Certainly, with a cream and lemon juice combination, the mushrooms tasted good.  Jordan even said that he really enjoyed this dish (which was a relief after the initial olfactory shock the oyster mushrooms gave us).

Most of the prep time for this meal was spent on the Karelian pasties (karjalanpiirakka). They have a rye flour base, which I loved.  I think I’ll definitely use the crust to make some galettes in the future.  So easy, but look like a lot of work.

The filling for these is cooked rice with almond milk added to make the mixture creamy.  I also added some sprinkles of sea salt.

I did make an egg butter to brush on the top of the Karelian pasties, but honestly I wasn’t really in the mood for egg so I didn’t push the issue by spreading it on too thick.  They are cute, yeah?

I really had fun experimenting with the sides in this meal.  I’m not sure why, but I was most anxious about this meal for this week, and I was happy to see it pan out (is that accepted as pun #2 for the post??).  These two sides also went really well with the basic split-pea soup.  The overall meal had a lot of different flavors, although I admit that it was a bit low in the leafy greens department.

I’m not sure I’ll have too many posts this weekend with recipes.  But you cannot blame me, because you would find it hard to devote your weekend to menu planning when you’ve got computer training curriculum to complete and especially hard when you’ve got these two fellas visiting you:

That’s right, we’ll have a full house apartment here this week.  Jordan’s brother and sister-in-law and the two aforementioned fellas will be exploring much of what Knox (and probably Sevier) County have to offer throughout the next six days.  (By the way, I would definitely wish the least little guy a happy 2nd birthday via blog if I was convinced he was a subscriber).  I wonder if the boys will like Algerian food?

Help!  Anyone have any suggestions on what countries’ dishes I should prepare for the house guests this weekend?

Categories: Baking, European Food, Food, Soups, Vegetarian | 1 Comment

Cabbage and Spinach Kutendela with Mini-Sweet Potato Biscuits {Malawi}

The camera’s back!

Is this stretching anyone’s geographic knowledge?   Malawi is a landlocked country located in southeast Africa.

Though Malawi was a British colony until 1964, there are relatively few outside influences on Malawian cuisine.  Staple, such as potatoes, yucca, and millet are very important.  Beans, tomatoes, cabbage, and green vegetables also play a big role in Malawian cuisine, as do onions and peanuts.  The techniques remain quite simple.

Nsima, a type of cornmeal porridge, is the single most popular dish, I skipped over it when I saw that sweet potato biscuits were popular in the country.  Any chance I get, I will incorporate sweet potatoes into my meal.

Usually, the above pictured Mbatata are served as sweet snacks.  I used mine as bread to serve with the soup, but I can see how some drizzled frosting could be excellent with them.  What soup, you ask?  (Okay, no one asked…)

We ate Cabbage and Spinach Kutendela.

Kutendela is peanut sauce/powder, which is common in Malawi, and many other African cuisines.  The recipe is simple and fast, and eventually I learned to really enjoy the taste.

Cabbage and Spinach Kutendela (Serves 4)

Ingredients:

  • 1 T oil
  • 1 onion chopped
  • 1 medium tomato
  • 1/2 head of medium cabbage (shredded)
  • 1 cup fresh baby spinach
  • 1 cup water+more water for thinning the peanut butter
  • 1 cup peanut butter
  • 1/2 tsp sea salt

Directions:

  1. Heat oil in pan on medium heat.  Add onion and saute for 2-3 minutes.
  2. Add tomato and cabbage.  Stir and saute for 2 more minutes.
  3. Add one cup of water.  Cover and let cook down under cabbage is tender.
  4. Thin peanut butter with warm water until it reaches gravy-like consistency.  Mix salt and peanut butter mixture into pan.
  5. Add spinach and stir in until wilted.

Not half bad.  But not as addicting as those little Mbatata Sweet Potato biscuits!

Categories: African Food, Breads/Starches, East African Food, Food, Soups, Vegetarian | 2 Comments

Dongo-Dongo with Baton de Manioc {Gabon}

Last night was full of experiments for me!  I’d never eaten okra–not even good ol’ Southern fried okra–let along cooked with it.

I certainly had never steamed anything in banana leaves before either.  I like to think that I grew a lot throughout last night’s cooking adventure.  My biceps must have anyhow.

Let me back up, before you start thinking I was eating Popeye’s spinach.  The country of last night cuisine was Gabon.  Gabon is located in west, Sub-Saharan Africa.

Like many other countries nearby, yams, cassava (yucca), bananas, rice, plantains, and tomatoes are staples.  The Gabonese tend to make many stews and sauces, with a good deal of spice (the heat-packing spice berbere is common).  Often served with these sauces is Baton de Manioc.

Manioc is cassava is yucca.  Don’t let it confuse you.  That strange, brown, waxed over pickle-shaped thing to left is all three of them.  It’s a starchy tuber.  It can look quite intimidating.

I tried to conquer it yesterday to make Baton de Manioc.  To do so, you make a manioc mash and steam it for a long, long, long time.  A long time.

So, to conquer this strange tuber…First, you have to peel it.  Don’t be gentle or you’ll barley make it through the wax into a pink layer.  You need to reach the all white flesh.  And then grate that tough tuber like crazy.

(This is where I got my work out in.  Don’t practice your yoga side planks longer than usual before grating this.)

Eventually, you’ll have a funny-looking bowl of manioc pulp.

 

Using a fork, turn that pulp into a real mash.  Take out your aggression on it.  Now the real fun begins.  Out comes the banana leaves.  Something I recently learned–banana leaves are found in the frozen foods section.  I guess it makes sense that they wouldn’t keep them out by the spinach leaves, but I was still surprised when I found out.

Roll these leaves up around the manioc, so that all sides are closed (burrito roll style).  Bring out your steamer.  I’m really making good use of the steamer thus far.  A lovely purchase.

These have to be steamed for a good, long while. Recipes I found say that you should steam for six hours.  We steamed for four, because I have things to do and did not want to be in the apartment for six hours straight on a beautiful day.  (Loved our weekend weather in Knoxville, btw).

Be extra careful when removing the steamer from the stove top.  I learned the hard way.  And then I thought of my high school science teacher telling me a story about a man who had his arm cut off by steam.  Steam is hard core.

These were served as a side to the Dongo-Dongo.  I was really nervous that a) I would not enjoy this stew b) Jordan would enjoy it even less.  After all, the okra was slimy inside.  I actually Googled “okra + slimy” just to make sure this was not out of the ordinary.  Yes, you should be wowed with my librarian research skills on that one.

The only Dongo-Dongo recipes I found were meat-based.  Obviously, that wasn’t an option, so I thought about what sort of protein substitute I’d like to use.  TVP to the culinary rescue!  What’s that?  Oh, yeah, TVP stands for textured vegetable protein.  The texture is chewy and delicious, and it takes on the flavor of whatever dish you are making.

Dongo-Dongo (Vegan) Serves Six

Ingredients:

  • 1 1/2 cup chopped onions
  • 3 cloves garlic
  • 25 pieces of okra, sliced into 3/8 inch slices
  • 2 hot chiles
  • 2 vegan bouillon cubes
  • 6 oz tomato paste
  • 1/2 cup TVP (beef flavored would have been an extra bonus!)
  • 3 1/2 cups water
  • 1 T oil

Directions:

  1. Heat oil in large pot/pan.  Add onions and cook for 3-5 minutes.
  2. Add garlic and chiles.  Cook for 2 more minutes.
  3. Add okra, bouillon cubes, and tomato paste.  Mix well so that the paste covers all of the onions and okra.
  4. Add the water.  Cover and simmer until okra becomes soft.
  5. Reduce heat.  Add TVP.  Stir into stew.  Let stand for 2 minutes or until TVP is not longer crunchy.

Serve with baton de manioc, naturally.

Honestly, I put in three chiles (though the recipe above says two).  This had a lot of heat.  Other than the heat index, I really enjoyed this dish.  The okra didn’t end up being slimy in the dish, and the TVP thickened it up well.

I received approval from the husband, as the leftovers will be taken for tomorrow’s work lunch.  Always a good sign!

The plain starch of the baton de manioc worked nicely to neutralize the heat in each spoonful.  It tasted good, or at least not bad, but it will not win any food photography contests…

Happy steaming to anyone who tries these recipes!

Categories: Food, Soups, Vegan, Vegetarian, West African Food | 3 Comments

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