Africanpotatoandcollardgreenstew Recipes

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Steps:

• Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
• Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
• Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
• When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally.
• Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
• Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

Steps:

• Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
• Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
• Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
• Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
• In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
• Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
• Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
• Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
• Add the hot peppers and remove from heat. Serve it warm.

Steps:

• Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
• Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.