The weather map says what it always says in February that makes me happy I live in Kenya: Snow and sleet in most parts of the so-called ‘civilized’ world!!
We feel for you light starved northerners.
Here is a wholesome African stew that is bound to make you feel warm all over.
It is made from mutton, rather than lamb because of it’s good flavor and texture, but you can substitute with lamb shanks.
Ingredients for 6
- 2 lbs mutton, cubed
- 6 cups chicken or lamb stock
- Almost one cup of black eyed or white dried beans, soaked overnight
- 3 crushed garlic cloves
- 2 chopped onions (red)
- 6 ounce can of pumpkin (or fresh if available), cubed
- 2 plantons (green cooking Bananas) parboiled
- 1 cup tbl spoons tomato paste
- Olive oil
- 3 cloves
- 1 t spoon mixed spice
- Dried Thyme
- 1 green chili pepper, de-seeded, chopped
- Chopped coriander, or 1 teaspoon crushed coriander seeds
- 2 t spoons dried thyme
- Tabasco sauce
- Douse the cubed meat in a little flour and the mixed spices.
- Fry in olive oil until the meat is lightly browned on all sides.
- Add the stock until boiling, then reduce heat and simmer for 1 hour.
- Now add the drained beans, the bananas and cloves, and simmer for another hour or until meat is done.
- Add the thyme, chili, onion, garlic and coriander and cook for a further 15 minutes.
- Then, lastly add the pumpkin and briefly cook until tender but not mushy.
Adjust taste with salt and black pepper and a dash of Tabasco sauce.
Serve from a large earthenware dish into bowls. It goes well with a fresh rocket salad, and some warm pita bread. Serve some rough country Portuguese or Spanish Rose Wine.
Tell everyone you learned to make this when you camped with the Tuareg tribe of the Sahara in search of their exquisite handmade Silver. No one will challenge that remark, they will be too busy slurping up the stew.