African Style Veggie Stew

This is a recipe for intuitive cooks—mostly unmeasured, with ingredients “to taste.” Please use whatever amount of each ingredient you like; a personal balance of flavors will emerge as you try it, and then you can write down how much of each you prefer. Trina Porte, Hand Hollow Farm CSA member.

Fresh / Organic Veggies:

Eggplant

Summer squash

Tomatoes

Tomatillos

Onion

Garlic

Sweet peppers

Organic Spices to taste / up to 1 tsp each:

Turmeric

Allspice

Cinnamon

Garam masala

Cardamom

Black pepper

Cayenne pepper or hot pepper flakes

Sumac / Carin’s Sumac Blend

Bell’s Seasoning [not organic; sold in many grocery stores; beautiful package &

tastes good]

1-2 TBS Organic / Local Honey

2-3 TBS Organic Tahini or Peanut Butter [or other nut butter]

Dash Salt

Organic Canola Oil

Peel, chop, and sauté onion in oil until browned, stirring occasionally to brown evenly.

Wash, trim, and slice or dice garlic and other veggies while onion is browning. When onions are dark brown, add all other veggies and cook until tender.

When all are almost done [about ten minutes], stir in spices, honey, salt, and tahini [or nut butter]. Let simmer a few minutes more to blend flavors.

Serve over rice or noodles, with bread, or as a side dish.

Enjoy!

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~ by handhollowfarm on October 6, 2010.

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