| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Kenyan |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried beans |
| 4 |
c |
Boiling water |
| 1 |
lb |
Beef stew meat — cut in 1" |
|
|
Cubes |
| 2 |
tb |
Oil |
| 1 |
lg |
Onion — chopped coarsely |
| 2 |
lg |
Potatoes — pared & cubed |
| 3 |
|
Ribs celery — cut in 1" |
|
|
Slices |
| 3 |
md |
Carrots — pared & sliced |
| 1 |
c |
Corn — fresh or frozen |
| 1 |
ts |
Curry powder or Berbere |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Boiling water |
| 1/2 |
lb |
Brussel sprouts — fresh or |
|
|
Frozen |
INSTRUCTIONS
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two
minutes. Remove from heat and let stand covered for one hour. Brown meat in
hot oil; add onion and cook until brown. Add meat and onion mixture and all
other ingredients (except Brussel Sprouts) to the beans; add one cup
boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes.
see also: Traditional African Cooking by Ola Olaore, published by Foulsham
&Co, Ltd. 1990
Chichikov@aol.com
Recipe By : Cookbook of the United Nations c. 1965
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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