| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
East African |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 8 |
c |
Vegetable stock or water |
| 1 |
ts |
Each ground cumin, ginger |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Cayenne |
| 1 |
lg |
Carrot, sliced |
| 1 |
c |
Tomatoes, chopped |
| 1 1/2 |
c |
Corn kernels |
| 2 |
c |
Red potatoes, chopped |
| 1/3 |
c |
Creamy peanut butter |
| 1/2 |
c |
Boiling water |
| 4 |
c |
Green cabbage, chopped |
| 1 |
c |
Green beans, sliced |
| 1 |
md |
Banana (optional) |
INSTRUCTIONS
In a large pot over medium-high heat, cook onion in 1/2 cup of the
vegetable broth until softened, about 4 minutes. Stir in spices and cayenne
and cook for 1 minute. Add remaining vegetable broth, carrots, tomatoes,
corn, and potatoes. Bring to a boil, reduce heat, and simmer, covered, for
30 minutes. In a small bowl, whisk together peanut butter and boiling
water. Add to pot along with cabbage and green beans. Stir well to combine
and simmer for 15 minutes. Serve garnished with banana slices.
Posted to CHILE-HEADS DIGEST V3 #238 by MadameR@aol.com on Feb 15, 1997.
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