Showing posts with label African. Show all posts
Showing posts with label African. Show all posts

Ethiopian Spiced Red Lentils

1:29 PM by in the kitchen with the Fernandezs
Misir Wat or Misir Wot is one of Ethiopia's most popular vegetarian dishes as well as a staple throughout the country.

ሚስር ዋት (Amharic)
/mīsiri wati/
Serves 4

3 Tbs. (45 ml) olive oil
1 or 2 organic red onions, chopped
2 Tbs. (30 g) tomato paste
4 tsp. (20 g) grated ginger
3-4 organic garlic cloves, minced
3 tsp. (6 g) paprika
2 tsp. (4 g) coriander
1 tsp. (2 g) each: cumin, cayenne pepper, fenugreek, cardamon, cinnamon, nutmeg, & allspice
2 cups (480 ml) water
1 cup (130 g) organic red lentils, rinsed
4 organic tomatoes, chopped
red wine vinegar


አንዶ  /and/ ፩. 1. Sauté onions in oil over medium-high heat, 5-7 minutes.


ሁለት  /hulätt/ ፪ 2. Add tomato paste and all the spices, cook about a minute.


ሶስት  /sost/ ፫ 3. Stir in the water, lentils, tomatoes, bring to a simmer.


አራት  /aratt/ ፬ 4. Reduce the heat to low, simmer, stir, cook 15-25 minutes.


አምስት  /amməst/ ፭ 5. Season with red wine vinegar to taste.



Peanut Stew à la Senegal

2:26 PM by in the kitchen with the Fernandezs
This stew was either originated in Senegal or from Bambara tribe of Mali. Either way, anything with peanut butter tastes great! 

 It is served with brown rice or pieces of baguette (without fork or spoon, just your right hand and baguette scoops) on a single plate for everyone or in a bowl

Mafè 
(Senegalese French)
Wolof is wildly spoken.

Serves 6-10

1/2 cup (130 g) organic creamy peanut butter
3 cups (720 ml) organic chicken stock
1 Tbs. (15 ml) olive oil
1 organic each: red onion and bell pepper, cut into 1-inch (2.5 cm) dice
4 minced organic garlic cloves
1 heaping Tbs. (+15 g) organic tomato paste
2 cups (400 g) organic diced tomatoes with liquid
1 Tbs. tamarind paste or substitute: organic lime juice/white wine or rice vinegar, mixed with equal parts of organic, light brown sugar
1 tsp. (5 ml) fish sauce
1 bay leaf
1 organic habanero chile, whole, stem on
1 organic sweet potato, cut as others = about 2 cups (280 g)
1 large organic carrot, cut as others = about 1 cup (140 g)
2 organic turnips or 1 large organic russet potato, cut as others, = about 1 cup/140 g
black pepper as needed

optional:
5 -7 organic whole okra pods
1 Tbs. (15 g) baobab (African) if you can fine it, substitute maca (Peruvian) or ginseng (Asian) powder
4 cups (80 g) organic spinach or baobab leaves if possible 

Wolof numbers:
been 1. Combine the peanut butter with 1 cup (240 ml) chicken stock, stir to make a smooth sauce.

ňaar 2. Sauté the onions and bell peppers with oil over medium high heat, about 3 minutes

nat 3. Add the garlic for 30 seconds.

neent 4. Add the tomato paste, stir to coast the vegetables, cook 3-4 minutes.

juroom 5. Add the diced tomatoes with their liquid. Stir the bottom of the pan to loosen any bits. Bring to simmer.

juroom been 6. Stir in the peanut sauce and 2 cups (480 ml) chicken stock.

juroom ňaar 7. Add the tamarind paste or its substitute, fish sauce, bay leaf, and habanero. 

juroom nat 8. Simmer on low heat about 30 minutes, covered. Stir frequently.

juroom neent 9. Add the sweet potatoes, turnips, and carrots. Season with black pepper and cook 12-15 minutes.

fukk 10. Remove the habanero. Discard or set aside to use as garnish.

 fukk ak been 11. Add the okra and cook another 3 minutes until tender.

 fukk ak ňaar 12. Sprinkle in the baobab powder or substitute, stir in the spinach.

 fukk ak nat 13. Remove from the heat. 
 (a) If too thick, thin with up to 1 cup (240 ml) additional chicken stock.

 fukk ak neet 14. Remove the bay leaf.

 Leftovers? Use in a taco filling.

Chicken and Date Tagine

9:33 AM by in the kitchen with the Fernandezs
Tajine (another spelling) is a North African dish named after the earthenware pot in which it is
cooked. But an ovenproof pan or Dutch oven can be used. Look at some of our other North African dishes.
 
(Arabic) طاجن الدجاج والتمر
/tajin aldijaj waltamaru/
Makes 4 servings
Preheat the oven to 375F (190C)

3 1/4 Tbs. (45 ml) olive oil
4 organic chicken things
4 organic chicken drumsticks
1 organic yellow onion, thinly sliced
4 organic chopped garlic cloves
1 tsp. (5 g) each: ginger and cumin
2 tsp. (8 g) turmeric
pinch or two of white pepper
1 Tbs. (20 g) each: chopped cilantro or parsley and coriander
3 sprigs of cilantro/parsley for garnish 
1 cinnamon stick
1 1/2 cups (369 ml) organic chicken stock
3 Tbs. (60 g) organic honey
10 to 12 pitted organic dates

 ١ Add oil to an ovenproof pan or Dutch oven over medium heat.
٢ Add chicken and brown about 3 minutes. Set aside.
٣ Add more oil and sauté onions about 5 minutes.
٤ Add garlic, cook 3 minutes.
٥ Add all spices and cook for 3 minutes, stir with a wooden spoon.
٦ Add chicken stock and bring to a simmer.
٧ Add chicken, return to simmer and cook for 10 minutes.
٨ Place the pan in the oven, cook 30 minutes.
٩ Remove the pan. Set chicken aside, keep warm
١٠ Simmer sauce in a pan over medium-high heat, stir.
١١ Once sauce is thick, add honey, chopped herbs and dates.
١٣ Place chicken on a serving platter.
١٤ Pour sauce over chicken and garnish with cilantro sprigs.




Teff Polenta with Tahini, Leeks, and Chickpeas

2:44 PM by in the kitchen with the Fernandezs
Teff is a gluten-free fine grain that comes in many colors: white and red to dark brown, plus 1 cup (200 g) of cooked teff equals 123 mg of calcium! It is an ancient grain from Ethiopia and Eritrea.


Serves 4
Soak chickpeas overnight

1/2 cup (100 g) dried chickpeas, soaked in water overnight
1 medium organic onion, cut in half lengthwise
3 t0 4 crushed organic garlic cloves
6 cups (1440 g) water
3 Tbs. (45 g) tahini
juice of 2 organic lemons
1 large minced organic clove of garlic
2 Tbs. (30 ml) olive oil
dash of cayenne pepper
1 1/2 Tbs. (20 ml) coconut oil or ghee (not dairy-free)
1 cup (200 g) teff
1 tsp. (5 g) cumin seeds
2 organic leeks, white and light green parts, thinly sliced
black pepper to taste
handful of parsley leaves for garnish

A. Can be done the day before...
1. Drain the chickpeas.
2. Place them with the onions, garlic, and water in a soup pot.
3. Bring to a boil over high heat.
4. Reduce heat and simmer for about 30 minutes.
5. Strain the broth, reserving the liquid and the beans separately.
6. Discard the rest of the solids.

B. 
7. Keep the broth warm if you are making the polenta right away.
7. If it was done the day before, reheat the broth.

C. Sauce:
1. Combine the tahini, half of the lemon juice, minced garlic, 1 Tbs. (15 ml) oil, pinch of sea salt, and the cayenne pepper in a small bowl.
2. Mix until smooth and add 1/4 cup (50 g) of the chickpea broth.
3. Stir to form a smooth, runny sauce.
4. Set aside.

D. Teff:
1. Melt about 1/2 tsp. (2,5 ml) coconut oil or ghee in a saucepan over medium heat.
2. Add the teff and stir for 1-2 minutes.
3. Stir in the remaining lemon juice for a minute.
4. Add 3 cups (720 ml) chickpea broth to a boil.
5. Reduce and simmer, partially covered, for 15-20 minutes, until it looks creamy.
6. Stir often.
7. Remove from the heat and stir in the remaining oil.
8. Set aside.

E. Leeks:
1. Melt the remaining coconut oil in a sauté pan over medium heat.
2. Add the cumin seeds and stir for a minute.
3. Add the leeks and black pepper to taste.
4. Sauté about 7-8 minutes until the leeks are soft.
5. Add the chickpeas, stir to coat, and let them warm through.
6. Add the tahini sauce, stir to combine, and cook for 2 minutes.
7. Add 1/4 cup (50 g) chickpea broth and cook another 2 minutes until creamy.

F. Serve:
1. Put some teff polenta in individual bowls.
2. Top with the leek and chickpea mixture.
3. Garnish with parsley.
4. Serve hot.

-modified Simply Vibrant




Ethiopian Spicy Red Chile

7:27 PM by Alia Fernandez
Start with a small amount of cayenne and increase it if desired. The paste can be used in many ethnic dishes, as well.
Berbere Sauce
Makes ¾ cups (180 ml)

2 Tbs. (30 ml) olive oil
⅓ cup (80 ml) minced onions
6 pressed or grated garlic cloves
2 tsp. (10 ml) peeled and grated ginger
1 Tbs. (15 ml) each: mild paprika and coriander seeds
8 whole cloves
½ tsp. (2,5 ml) cayenne pepper
¼ tsp. (1,2 ml) each: cardamom, chile and cinnamon
2 Tbs. (30 ml) granulated onion
8 bail leaves
½ cup (120 ml) water

1. Put 1 Tbs. (15 ml) of oil and the minced onions, garlic, and ginger in a saucepan.
2. Cook over medium-high heat, stir until the onions are soft and golden brown, about 5 minutes.
3. Transfer and process in the a blender.
4. Put the remaining oil and the coriander, cloves, and cardamom in the same saucepan. 
5. Cook over medium heat, stir for about 2 minutes.
6. Add the chile powder, granulated onion, paprika, cayenne, and cinnamon.
7. Cook and stir about a minute.
8. Transfer to the blender and add the basil and water. Process into a thick, smooth paste.
9. Taste and add up to 2 Tbs. (30 ml) additional cayenne, ½ tsp. (2,5 ml) at a time, if desired.


-modified Adventures in Vegan Ethiopian Cooking

Ethiopian Sambusa

12:51 PM by Alia Fernandez
Sambusa is a fried or baked pastry, filled with variety of fillings, enjoyed in different ways in Indain (samosa, samoosa); Southeast, Central, and Southwest Asia; Arabian Peninsula; the Mediterranean; as well as in South, East, and North Africa. 

 This is one way to make the pastry. Then fill them with many kinds of fillings*.
Makes 18 sambusas

sheets of rice paper (The more rice in the paper, the the thicker they are. Some contain gluten-free tapioca starch. Rice paper is gluten-free.)

1. Line a baking sheet with parchment paper.
2. Lay a clean, dry towel on the counter. 
3. Smooth it flat.
4. Work with one sheet of rice paper at a time
5. Put the rice paper under warm running water, on top and then underneath, then on top again for total of 5 seconds.
6. Let the rice paper drip in the sink for a second.
7. Put the moistened rice paper on top of the towel and quickly arrange it so it is completely flat.
8. Cut the rice paper into equal halves. Use a sharp knife or pizza cutter.
9. Depending on the your filling, put 2 Tbs. (55 g) of filling in the center of one of the halves.
10. Grab a corner and being it over the fillings. Repeat the other side.
11. Overlap both sides to form a cone-like shape with a pointed bottom.
12. Fold the bottom edge up and over the fillings to enclose and form a triangle-shaped sambusa.
13. Carefully transfer the sambusa to the baking sheet and repeat with the remaining rice papers and fillings. Make sure they do not touch each other.
14. Brush each side with a very thin coating of olive oil.
15. Bake at 375F (190C) for 10 minutes, until the bottoms are light brown and the shells begin to firm.
16. Flip gently and continue baking, turning them every few minutes for 13 to 20 minutes, until golden brown and crisp on all sides.
17 Serve hot.

*Different fillings:

 Lentil Filling: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-lentil-filling.html

Rice paper is thin, so use fillings that are finely chopped and cooked: potato, peas, onions, lamb, beef, cheese; spices, green chili, (dairy-free) cheese...endless options. 

Ethiopian Lentil Filling

12:24 PM by Alia Fernandez
The filling can be used in stuffing vegetables or a filling in a rice paper sambusa* pastry.
Makes 2 cups (455g)

 2 cups (240 ml) organic vegetable stock
½ cup (120 ml) dried organic brown or green lentils
⅓ cup (80 ml) dried onions
1 Tbs. (15 ml) olive oil
2 slivered garlic cloves
2 cups (455 g) organic spinach, lightly packed
pinch or two of nutmeg
black pepper

 1. Put the water and lentils in a saucepan and bring to a boil over high heart.
2. Stir to prevent them from sticking.
3. Lower the heat to medium-low, cover, and simmer, stirring, until they are tender button mushy, about 15 minutes.
4. Drain and discard the liquid.
5. Cook the onions in oil over medium-high heat about 3 minutes.
6. Lower the temperature to medium-low, add the garlic, and cook, stir for 5 minutes.
7. Add the spinach and stir to combine. 
8. Cover and cook until he spinach wilts, 1-2 minutes.
9. Remove from the heat and stir in the lentils and nutmeg.
10. Season with pepper to taste.

 *Making sambusa: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-sambusa.html

Ethiopian Spiced Lentil & Tomato Filling

12:21 PM by Alia Fernandez
It can be used as a stuffing for zucchini, squash, etc. or as a filling in sambusas pastry*.

አዎ የሱቡስስ ቤሩዝ (Amhari)
/Ye'misser Sambusas Be'ruz/ 
Makes 18 sambusas

5 cups (1180 ml) water
1 cup (225 g) dried organic red lentils
½ minced red onion
2 cups (450 g) thickly sliced mushrooms
3 Tbs. (45 ml) olive oil or spicy Ye'qimem Zeyet* oil
2 pressed or  grated cloves of garlic
2 Tbs. (30 ml) ground berbere  or Berbere paste* or Indonesian sambal
1 Tbs. (15 ml) mild paprika
1 tsp. (5 ml) ground cumin
¼ tsp. (60 ml) ground cinnamon
1 organic diced tomato
3 Tbs. (45 ml) organic tomato paste
black pepper
8 rice paper sambusas pastry sheets
1 Tbs. (15 ml) olive oil

 A. While the lentils are cooking, do #5.
1. Put the water and lentils in the saucepan and bring to boil over high heat.
2. Stir to prevent sticking.
3. Decrease the heat to medium-low and simmer uncovered about 10 minutes
4. Drain the reserve 2 Tbs. (30 ml) of the cooking water.

 B.
5. Put the onions in a saucepan, cover and cook over medium-high heat, stir for 5 minutes.
6. Add the mushrooms, Ye'qimem Zeyet/olive oil, and garlic. Stir to combine.
7. Cook uncovered, stir, until the mushrooms have softened, about 3 minutes.
8. Add the berbere, paprika, cumin, and cinnamon, stir, cook about 30 seconds.
9. Add the tomatoes and tomato paste. Cook, stir, about 5 minutes.
10. Stir in the lentils and reserved cooking water and stir well.
11. Simmer until it reduced to a thick stew, 15-20 minutes.
12. Season with black pepper to taste.
13. Set aside to cool and thicken.

 C. stuffing:
1. vegetables: scoop out the inside and steam, fill with the mixture.
2. sambusas: fill each pasty, fold, coat each side with oil, and bake in a preheated oven at 375F (190C) for 10 minutes, turn over, bake 13-20 minutes, until golden brown and crisp on all sides. Serve hot.

Ethiopian Hummus

5:15 PM by Alia Fernandez
Ethiopian hummus is very different from a Middle Eastern hummus.
ሀሙስ (Amharic)
/hāmusi/ 
Makes 1 ½ cups (195 g)

½ cup + 1 tsp. (125 g) shelled, organic raw sunflower seeds
1 ½ cups (195 g) cooked or canned organic chickpeas (gabañzo beans), drained
⅓ cup (80 ml) water
2 cloves of garlic
1 tsp. (5 ml) grated organic lemon zest
3 Tbs. (45 ml) squeezed organic lemon juice
1 tsp. (5 g) ground berbere powder*
2 Tbs. (30 ml) olive oil
optional: 1 tsp. (5 mg) seeded, veined, and minced jalapeño chile


አንዶ /and/ ፩ 1. Toast the sunflower seeds in a skillet over medium-high heat, stir, cook until they are light golden brown, about 4 minutes.

ሁለት /hulätt/ ፪ 2. Remove at once! Set aside 1 tsp. (2 g) for garnish.

ሶስት /sost/ ፫ 3. Put the remaining seeds in a food processor and process into a butter, about 4-7 minutes.

አራት /aratt/ ፬ 4. Add the chickpeas and process until it forms a ball.

አምስት /amməst ፭ 5. Add water, garlic, lemon zest and juice, process until smooth and creamy.

ስዶዶስት /səddəst/ ፮ 6. Transfer to bowl or plate.

ሰባት /säbatt/ ፯ 7. Smooth the top of the hummus with the back of a small spoon to form a shallow well.

ስምንት /səmmənt/ ፰ 8. 
 (a) Sprinkle the berbere and optional chile into the well. Drizzle with olive oil and garnish with the sunflower seeds.  or
 (b) Mix the oil and berbere in a bow and drizzle the mixture over the Chile.

ዘጠኝ /zäṭäňň/ ፱ 9. Cover and refrigerate until cold. It can stay up to a week.
10. Serve with flatbread, in sandwich, with apple slice, as a vegetable drip, spread over Ethiopian injera bread, rolled up and cut into pinwheels...

* Berbere powder is made from hot red peppers and other spices. Make your own: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-spicy-red-chile-paste.html
The spice is used in soups and stews, and for making a sauce to rub on meats and sprinkled on flat bread.

Try "Avocado Hummus"

Ethiopian Shiro

4:34 PM by Alia Fernandez
Shiro* (also spelled: shuro, shero) is a delicate blend of beans and spices. It can be eaten by itself at any meal or ground into a powder and used in many Ethiopian dishes.
Shiro Powder
yield 2 ¾ cups (625 g)
soak overnight
preheat the oven to 250F (130C)

½ cup (115 g) each organic dried: chickpeas, lentils, and navy beans
1 cup (225 g) dried yellow split peas
1 ½ Tbs. (22 ml) garlic powder

 Boil the beans in three different pots to save time.
1. Soak the chickpeas in 1 ¼ cups (295 ml) cold water overnight, then drain.
2. Soak the navy beans in 1 ½ cups (355 ml) cold water overnight, then drain.
3. Put 
 (a) chickpeas in one pot with 2 cups (470 ml) of water and cover. Boil for 1 ½ hours.
 (b) navy beans in a pot with 2 cups (470 ml) of water and partially cover. Boil for 1 hour.
 (c.) split peas in a pot with 4 cups (940 ml) of water, partially cover. Boil without stirring for 40 minutes. 
5. Remove the pots form the heat and drain any excess water. Set aside.
6. Spread each kind of legume on a baking sheet in a single layer.
7. Roast them in the oven for 2 hours, until they are all dry.
8. Grind them together in a blender or a food processor until they are a fine powder.
9. Add the the garlic and grind until blended.
10. Store in a airtight container. It will keep for several months.
Basic Shiro Dish
1. Shiro powder is blended with water or vegetable stock until smooth.
2. Chopped onions.
3. Add season with spices, garlic, and tomatoes.
4. Whisk shiro mixture and simmer until a thickened. 
 (a) If it gets to thick, add a little water to thin it out. 
 (b) If it is too thin, cover the pan and remove it from the heat.
5. Serve hot, war, or cold with Ethiopian injera bread.
6. Store in a closed container in the refrigerator up to 5 days.
 (a) It will thicken, so stir in some water before reheating it.

 * Chickpea flour can be substituted for shiro flour.


Ethiopian Spicy Bean Sauce with Tomatoes

1:08 PM by Alia Fernandez
This dish is a basic shiro (stew chickpeas) meal with tomatoes and vegan meat. Pair it with other dishes, it becomes a great dinner.
ቦዛና ሾሮ (Amharic)
/Bozena Shiro/ 
Makes 3 cups (710 ml)

½ cup (110 g) chickpea flour or shiro flour*1
2 ¾ cups of water
¼ tsp. (1,2 ml) each ground: cumin and turmeric
2 Tbs. (30 ml) olive oilg
1 cup (l240 ml) veggie protein or ye'qimem zeyet*2
½ diced red onion
4 cloves of pressed or mined garlic
1 tsp. (5 ml) granulated onion
½ tsp. (1,5 ml) ground coriander
¼ tsp. (1,2 ml) ground berbere*3 paste or Indonesian sambal 
1 Tbs. (15 ml) mild paprika
1 large chopped organic tomato
some black pepper
optional: 1-2 Jalapeño chiles, seeded, veined, and halved

1. In a blender, process the chickpea flour, 2 ½ cups (600 ml) water, and turmeric, about 10 seconds until smooth. Set aside.
2. Heat 1 Tbs. (15 ml) oil over medium heat.
3. When hot, add the veggie protein, stir, until brown and crusty, about 5-7 minutes. Transfer to a small plate.
4. In the same pan, put in the onions, 1 Tbs. (15 ml) oil, garlic and cook over medium heat, stir, until onions are soft and begin to brown, about 12 minutes.
5. Add the granulated onion, coriander, and cumin, stir for a minute.
6. Stir in the berbers and paprika.
7. Pour in the chickpea-flour mixture and increase the heat to high, whisking constantly.
8. When it begins to bubble, lower the heat to low simmer.
9. Once it thickens, add the tomato and ¼ cup (60 ml) water.
10. Simmer, stirring until it becomes a thick gravy, about 15-30 minutes.
11. Add the veggie protein the last 5 minutes.
12. Seasons to taste with black pepper.
13. Serve with the optional chiles on the side.

 -modified Adventures in Vegan Ethiopian Cooking


*3 Berbere spice is an aromatic Ethiopian spice mixture, used in soups, stews, making sauces, rubbed on meats and breads.
Make your own:http://veggiefernandezs.blogspot.com/2016/08/ethiopian-spicy-red-chile.html


African Groundnut Stew

5:41 PM by Alia Fernandez
The vegetables are great when cut into large pieces + hint of peanut butter + thick and favorable broth + yucca = dinner you will remember.
Note: If serving for guest, check beforehand if anyone has a peanut allergy or do not add the peanut butter
Serves 4-6
Preheat the oven to 375F (190C)

1/2 -1 small head of organic cauliflower, cut into large pieces 
4 Tbs. (60 ml) olive oil
1 organic onion, diced
2-3 minced garlic cloves
1 Tbs. (15 ml) minced peeled ginger
pinch or two red pepper flakes
1/2 pound (225 g) yucca (also called cassava or manioc), cut into large chunks or 1 medium turnip (Peel the yucca* or turnip and cut into chunks.)
2 medium organic carrots, cut into pieces
1 organic clergy stalk, cut diagonally into pieces
2 large organic tomatoes, cut into small chunks or 1 14.5-ounce (380 g) organic can of diced tomatoes
1 small organic sweet potato, peeled and cut into large chunks
2 Tbs. (30 ml) organic sugar
2 Tbs. (30 ml) shoyu (Japanese wheat based and slightly sweeter) or soy sauce or gluten-free liquid alminos 
2 cups (480 ml) water
1 pound (450 g) organic: kabocha, red kuri, delicata squash, or butternut squash, cut in half, seeded, and cut in big chunks
1/4 cup (60 ml) organic peanut butter mixed with 1/2 cup (120 ml) warm water
2 Tbs. (30 ml) ginger juice (substitute peeled ginger in a garlic press)
1 scallion, chopped
1/4 cup (60 ml) cilantro or basil (plus some for garnish)
1/2 cup (100 g) chopped, roasted, unsalted organic peanuts for garnish
pinch of cayenne
optional: on the side Japanese mustard green mizzen, arugula, young mustard greens, or mixed lettuce

*to peel yucca: 
  • cut it into 2-inch (5 cm) pieces
  • stand the pieces cut-side down on a cutting board
  • cut off the skin with a paring knife using downward strokes
  • cut the peeled pieces in quarters lengthwise
  • cut the midsection core out of each quarter
  • cut into 1-inch (2,5 cm) pieces
  • put them into a bowl of water until ready to use

1. Toss the cauliflower in a bowl with 2 Tbs. (30 ml) of oil.
2. Spread on a parchment-covered baking sheet and roast in the oven for about 30 minutes, stirring after 15 minutes. Roast until they turn brown.
3. Heat the remaining oil in a large pot over medium-low heat
4. Sauté the onions.
5. Add the garlic, ginger, and red peppers flakes, sauté about 5 minutes.
6. Add the yucca or turnips, carrots, celery, tomatoes, and shoyu/soy sauce/liquid alminos. Cook uncovered over medium heat, stirring for about 5 minutes.
7. Add the water, cover the pot, bring to a boil over high heat.
8. Lower and simmer, partially covered for 10 minutes.
9. Add the sweet potato and squash, cook 15 minutes.
10. Stir in the roasted cauliflower and the peanut butter (or leave out), cook a few minutes. Stir a few times.
11. Add the ginger juice/pressed ginger, scallions, and cilantro/basil, and cayenne.
12. If the stew is too thick, add a little more water.
13 . Serve with peanuts and chopped cilantro/basil sprinkled on top with greens on the side.

-modified Voluptuous Vegan

Baked Chicken in Peanut Sauce

12:43 PM by Alia Fernandez
Make sure your guest does not have peanut allergy for this widely used dish found in Indonesia, Malaysia, Thailand, Vietnam, China, Africa, Europe from the Dutch, Middle East, and Philippines.
Serves 4
Preheat the oven to 350F (175C)
3 Tbs. (45 ml) olive oil
3 pounds (1400 g) organic or free range chicken, cut up
1 medium chopped onion
4 organic tomatoes, peeled and chopped
1 organic bell pepper, thinly slicked
1 tsp. (5 ml) dried thyme
1 bay leaf
1/2 tsp. (2,5 ml) red pepper flakes
1 cup (240 g) each organic: chicken stock/broth and peanut butter
1 package of frozen okra

1. Heat the oil.
2. Brown the chicken quickly until golden brown and set aside in a heavy casserole.
3. Add onions, tomatoes, bell pepper to the skillet. Cook until softened, then transfer to the casserole dish.
4. Toss in the herbs and seasonings.
5. Mix the peanut better with the chicken stock until smooth. (Save some to use in other meat or vegetable dishes.)
6. Pour the sauce over the chicken.
7. Add the okra.
8. Cover and bake an hour or until the chicken is not pink in the middle. Add any broth if needed.
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