Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet.

Ingredients Nutrition

Directions

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

5 5

This is an easily prepared and satisfying vegetarian stew. I made the occasional minor change, based on fridge contents and personal preference ... didn't have much spinach so I added in some sliced cabbage, added in a large chopped carrot, omitted the raisins - oh, and I added a tablesp of Cape Malay curry powder, which is quite a gentle curry powder, to complement and accent the spices already used, hope you'll forgive me but I felt that for my taste, I just wanted that slightly hotter bite. Truly, minor changes, and we really did enjoy this very much, serving it with simple white steamed rice. I did halve the recipe since we were only two, and even so, had plenty left for lunch next day. Thanks for sharing, Syd, made for PRMR tag game.

5 5

This seems exotic but the ingredients are easy to obtain. Sweet and russet potatoes, cauliflower, collard greens and raisins. WOW! With the spices, it's a SATISFYING SYMPHONY : ) Thanks for sharing Sydney Mike