So, here’s the scoop. I’m sharing my African Stew recipe from my Quick & Easy Dinner Dishes cooking class at Zest!, in Lititz, inspired by my Roasted Red Pepper Sauce. We are going to call it an African Stew because of the fragrant spices and simple tomato and pepper base you’ll be using.
My African Stew is vegan, vegetarian and gluten-free an it’s simple preparation means it’s a breeze to serve for dinner. Prepare it on the stove top or in your slow cooker.
Let’s get back to those spices. I am no history major or world traveler but this is what I have picked up on in recipe journeys. It is not uncommon for West African meals to be slow cooked using beans, root vegetables, tomatoes and onions with goat meat or chicken. Think of cultural dishes you may have savored on travels to areas with cultures influences by West African foods; though Jamaican and Caribbean foods are influenced by more than just West African cuisine. It can be a bit of Asian, Indian, Spanish and British cultures.
North African cooking has a bit of Mediterranean influence. Think mint, garlic, herbs, eggplant, chickpeas and then the spices of Morocco. Chinese five spice is included in the recipe. It’s a simple catch-all for some of the “sweeter” spices; a blend of anise, cinnamon, star anise, cloves and ginger. It’s perfect as an addition to soups, sauces and roasted vegetables. I keep a tiny jar around because I do not use it too often but it is nice to have on hand.
Enjoy this fragrant stew with chickpeas, white beans or eggplant on a bed of millet or grain. Add what you like and maybe needs to be used soon in your fridge. Lovely lamb, chatty goat or puffed up chicken are optional … but I’d skip it!
- 4 cups Roasted Red Pepper Sauce
- 6 ounces sweet potato, peeled and cubed
- 6 ounces potato, peeled and cubed
- 1 cup quartered artichoke hearts
- ½ cup black olives, halved
- ½ teaspoon garam masala spice blend
- ¼ teaspoon Chinese five spice blend
- 2 teaspoons fresh lime juice
- 1 can (15-ounce) chickpeas (optional)
- Plain yogurt, fresh lime wedges, crushed peanuts or cilantro (optional garnish)
- Stove top instructions: Mix all the ingredients in a 2-quart saucepan, bring to a low boil, reduce heat, cover and simmer for 30-40 minutes; until the potatoes are tender.
- Slow cooker instructions Mix all the ingredients in a slow cooker and heat on low for 4-5 hours.
- Garnish with plain yogurt, fresh lime wedges, peanuts or cilantro.