This traditional stew from Gambia is a delicious combination of vegetables and spices, perfect for a hearty meal.
Ingredients
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1 cup coconut oil
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1 tablespoon ground ginger
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon salt
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger
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1 tablespoon minced fresh garlic
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1 tablespoon minced fresh turmeric
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1 cup chopped onion
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2 cups chopped carrots
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2 cups chopped celery
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2 cups chopped sweet potatoes
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1 cup diced tomatoes
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1 cup diced bell peppers
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1 cup diced zucchini
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1 cup diced eggplant
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1 cup diced okra
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1 cup diced mushrooms
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1 cup dried chickpeas
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1 cup dried lentils
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1 cup dried black-eyed peas
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2 cups vegetable broth
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1 cup chopped fresh cilantro
Vegetarian
stew
Gambia
Main Course
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- short description
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In a large pot, heat the oil over medium heat.
Add the spices and cook for 1 minute.
Add the garlic, ginger, and onion and cook for 5 minutes.
Add the vegetables and cook for 10 minutes.
Add the broth and lentils and bring to a boil.
Reduce the heat and simmer for 25 minutes.
Stir in the cilantro and serve.
- detailed description
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Heat the oil in a large pot over medium heat.
Add the ground ginger, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground nutmeg, and salt. Stir and cook for 1 minute.
Add the garlic, minced fresh ginger, minced fresh garlic, and minced fresh turmeric. Stir and cook for 5 minutes.
Add the chopped onion, chopped carrots, chopped celery, chopped sweet potatoes, diced tomatoes, diced bell peppers, diced zucchini, diced eggplant, diced okra, diced mushrooms, dried chickpeas, dried lentils, and dried black-eyed peas. Stir and cook for 10 minutes.
Add the vegetable broth and lentils. Stir and bring to a boil.
Reduce the heat and simmer for 25 minutes.
Stir in the chopped fresh cilantro and serve.
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